1 Angel food cake from the store (or substitute pound cake)
A pint or two fresh raspberries or other berries, preferably from your yard.
1 small carton of heavy cream
Open the cake and get it out of the plastic container. Cut it in half. In a small sauce pan, heat up about 1/2 cup of the raspberries with some sugar and a bit of water. Stir and mash it up to make a sauce. Pour most of this hot sauce into the lower half of the cake. Next, get a big bowl (preferably cold if you have time) and add the cream into it, a bit more sugar, and if you have it handy some vanilla or brandy for flavor. Whip it! Whip it real good! When you have achieved stiff status on your cream, spread about half of it on the lower half of the cake. Add some of the berries on top of the cream to make complete the cake filling.
Finish by picking up the other half of the cake and putting the dang thing back together. Pour the rest of the sauce on it, then the rest of the whipped cream. Finally top it with a what berries are remaining.