Raspberry-Orange Angel Squares

Prepare angel food cake according to package directions using orange juice instead of water.  

Pour batter into an ungreased 13-by-9-inch baking pan.  Bake at 375 degrees for 20 to 25 minutes or until golden brown.  Cool in pan by turning it upside down.  Carefully rest the edges of the pan on soup cans of identical sizes.

Meanwhile, combine raspberries and sugar in a medium bowl.  Allow to stand for 15 minutes or until raspberries are softened.  Stir to form a chunky sauce.

When cake is cool, spread raspberries on top of the cake.  Cut into 12 squares.  If desired, serve with fat-free whipped topping.