1 pkg. angel food cake
1 qt. frozen raspberry or strawberry yogurt (thawed for 30 minutes)
2 pt. frozen or fresh raspberries or strawberries
Whipped cream

Prepare cake mix as directed. Pour batter into 2 ungreased loaf pans 9 x 5 x 3 inches. Bake 30 to 35 minutes at 350 degrees. To cool, immediately invert pan resting on 2 cans. Allow to cool at least 30 minutes. Use electric knife or serrated knife and slice evenly into 3 layers. Spread softened yogurt ice cream between each layer. Wrap in aluminum foil and freeze until ready to serve. Top with whip cream and berry of your choice.