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STRAWBERRY TUNNEL CAKE Recipe

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This recipe for STRAWBERRY TUNNEL CAKE is from The Sefcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 package (16 oz) angel food cake mix
2 packages (3 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice
1/4 tsp almond extract, optional
6 drops red food coloring, optional
1 cup sliced fresh strawberries
1 carton (12 oz) frozen whipped cream, thawed, divided

Directions:
Directions:
Prepare, bake and cool cake according to package directions. Slice the top fourth off the cake; set aside. To make tunnel, use a sharp knife to carefully hollow out bottom of cake, leaving a 1/2-in. shell. Tear removed cake into 1-in. cubes.
In a large mixing bowl, beat the cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping. Spoon into tunnel; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
25 min.

 

 

 

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