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Strawberry Tunnel Cream Cake




Source of Recipe


Internet


List of Ingredients




1 10 in. round angel food cake
2(3 oz.) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 C. lemon juice from concentrate
1 tsp almond extract
2-4 drops red food coloring, optional
1 C chopped fresh strawberries
1 (12 oz.) container frozen non dairy whipped topping
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 outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 2 inch thick base on bottom of cake. Reserve cake pieces.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract and food coloring. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.

Fill cavity of cake with mixture; replace top slice of cake. Chill 3 hours or until set.

Frost with remaining whipped topping; garnish with strawberries if desired. Store in refrigerator.