1 box white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 8-serving serving size box raspberry-flavored gelatin
2 10-ounce packages frozen sweetened raspberries, thawed
3 6-ounce containers raspberry yogurt
1. Move oven rack to lowest position and remove other racks. Heat oven to 350°F.
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
4. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If you want, remove a few raspberries and keep them aside for a garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
5.Layer half each of the cake pieces, gelatin mixture and yogurt in a big glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.