Strawberry Tunnel Cream Cake
Source of Recipe
Internet
List of Ingredients
1 {10 or 12 ounce} prepared round Angel Food Cake
1 {3 ounce} packages cream cheese, softened
1 {14 ounce} can Sweetened Condensed Milk
{not evaporated milk}
1/3 cup lemon juice
1 teaspoon almond extract
red food coloring, optional
1 cup chopped fresh strawberries or
1 {16 ounce} package frozen strawberries, thawed and well drained
1 {12 ounce} container frozen non diary whipped topping, thawed {5-1/4 cup}
Additional fresh strawberries, optional
Recipe
Invert cake onto serving plate. Cut 1-inch slice crosswise from
top of cake; set aside. With sharp knife, cut around cake 1 inch
from center hole and 1 inch from outer edge, leaving cake walls
1 inch think. Remove cake from center, leaving 1 inch think base
on bottom of cake. Tear cake removed from center into bite size
pieces; reserve. In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk; until smooth. Stir
in lemon juice, extract and food coloring if desired. Stir in reserved
torn cake pieces and chopped strawberries. Fold in 1 cup whipped
topping. Fill cake cavity with strawberries mixture; replace top
slice of cake. Frost with remaining whipped toopping. Chill 3 hours
or freeze 4 hours. Garnish with strawberries if desired. Return
leftovers to refrigerator or freezer.
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