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1
Move oven rack to lowest position (remove other racks).
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2
Heat oven to 350F
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3
In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute.
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4
Pour into ungreased 10-inch angel food (tube) cake pan.
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5
Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
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6
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky.
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7
Do not underbake.
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8
Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour.
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9
Run knife around edges; remove from pan.
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10
Tear cake into about 3/4-inch pieces.
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11
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
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12
Add raspberries.
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13
(If desired, remove several raspberries and reserve for garnish.)
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14
Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
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15
Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat.
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16
Garnish with reserved raspberries.
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17
Refrigerate at least 2 hours until firm.
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18
Cover and refrigerate any remaining dessert.
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19
High Altitude (3500-6500 ft) Heat oven to 325 degrees F. Stir 1/3 cup cornstarch into dry cake mix.
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20
Increase water to 1 1/3 cups.
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21
Beat on low speed 30 seconds; beat on medium speed 3 minutes.
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22
Bake 53 to 58 minutes.
