"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tunnel of Fluff Cake Recipe

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This recipe for Tunnel of Fluff Cake, by , is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Meyer
Added: Saturday, November 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 box Duncan Hines Angel Food Cake, prepare as directed
1 4-ounce box strawberry Jell-O
1 10-ounce box frozen strawberries
1 large and 1 small tub of Cool Whip topping

Directions:
Directions:
Oven to 350
Bake cake as directed. Cool completely.
Mix strawberry Jell-O with 1 cup boiling water and stir until dissolved. Stir in frozen strawberries. Mash berries with wooden spoon. Refrigerate at least 15 minutes until set. Invert cake on serving platter. Slice cake horizontally about 1 inch from top. Set top aside. Remove center of cake about 2 inches deep creating a tunnel. Leave enough cake on sides so it doesn't collapse. Reserve pieces. Remove Jell-O mixture from fridge; stir in small tub of Cool Whip. Tear reserved cake parts into bite sized pieces and add to fluff. Mix well. Spoon fluff into tunnel. Replace top of cake. Ice entire cake with large tub of Cool Whip. Refrigerate until ready to serve. Use a long serrated knife to slice.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a perfect light summer dessert.

 

 

 

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