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Strawberry Tunnel Cake Recipe

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This recipe for Strawberry Tunnel Cake, by , is from Cooking With Tammy, Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Amelia Goyette

Category:
Category:

Ingredients:  
Ingredients:  
1 box Angel Food Cake Mix - Prepared as directed
1 8 oz pkg. cream cheese -softened
1 14oz can sweetened condensed milk
1/3 c lemon juice
1 tsp almond (or vanilla) extract
2 c sliced or chopped strawberries
3-4 c whipped cream (or cool whip)
Additional fresh strawberries for garnish

Directions:
Directions:
After cake has cooled cut a 1 in. slice crosswise from top of cake. Save. With a sharp knife cut around one inch from inner and outer edge, leaving cake walls one inch thick. Remove cake from center by tearing out large chunks and be sure to leave a thick bottom on the cake.

In a large mixer bowl beat the cream cheese until fluffy. Blend in the condensed milk until smooth. Stir in the lemon juice and almond extract. Stir in the reserved cake (torn into wall pieces) and strawberries. Fill the cavity of the cake with mixture and replace the top slice. Refrigerate for 3 hours or until set.

Frost top and sides of cake with whipped cream. Garnish by setting whole strawberries around the base of the cake. Place sliced or whole berries on top. Slice with a serrated long-bladed knife. Keep refrigerated and well covered (use a mixing bowl or pan if you don't have a cake carrier.)

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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