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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.