member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Strawberry Tunnel Cream Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 (10-inch) prepared angel food cake
    2 (3-ounce) packages cream cheese, softened
    1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
    1/3 cup lemon juice
    1 teaspoon almond extract
    2 to 3 drops red food coloring, optional
    1 cup chopped fresh strawberries
    1 (12-ounce) container frozen non-dairy whipped topping, thawed
    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 thick. Remove cake from center, leaving 1-inch base on bottom of cake. Tear cake removed from center into bite-size pieces and reserve.

    In large mixing bowl, beat cream cheese until fluffy. Gradually add Eagle Brand®‚ beat until smooth. Stir in lemon juice, almond extract and food coloring if desired; mix well. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.

    Fill cavity of cake with strawberry mixture; replace top slice of cake.

    Frost with remaining whipped topping. Chill 3 hours or until set. Garnish cake with additional strawberries if desired. Store in refrigerator.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â