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    Strawberry Tunnel Cake


    Source of Recipe


    Taste of Home

    List of Ingredients




    1 package (16 ounces) angel food cake mix

    2 packages (3 ounces each) cream cheese, softened

    1 can (14 ounces) sweetened condensed milk

    1/3 cup lemon juice

    1/4 teaspoon almond extract, optional

    6 drops red food coloring, optional

    1 cup sliced fresh strawberries

    1 carton (12 ounces) frozen whipped topping, thawed, divided

    Recipe



    Prepare, bake and cool cake according to package directions. Slice the top fourth off the cake; set aside. To make tunnel, use a sharp knife to carefully hollow out bottom of cake, leaving a 1/2-in. shell. Tear removed cake into 1-in. cubes.

    In a large mixing bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping. Spoon into tunnel; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.

    Yield: 12-16 servings.

 

 

 

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