Strawberry Tunnel Cream Cake
Ingredients:
1 (10 inch) prepared round angel food cake
2 (3 oz) package cream cheese, softened
1 (14 oz) Sweetened Condensed Milk
1/3 cup Lemon Juice
1 tsp. almond extract
2-4 drops red food coloring, optional
1 cup chopped fresh strawberries or 16 oz frozen strawberries, thawed and well drained
1 (12 oz) container whipped topping
Additional fresh strawberries, optional
Directions:
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 thick
base on bottom of cake. Tear cake removed from center into bite-sized 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 strawberry mixture; replace top slice of cake. Frost with remaining
whipped topping. Chill 3 hours or freeze 4 hours. Garnish with strawberries if desired.
Return leftovers to refrigerator or freezer.
