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Strawberry Tunnel Cream Cake Recipe

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This recipe for Strawberry Tunnel Cream Cake is from The Austen 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 prepared round Angel food cake (10-12 ounce)
2 pkgs.(3 ounce) cream cheese, softened
1 can (14 ounce) sweetened condensed milk (NOT evaporated milk)
1/3 c. lemon juice
1 t. almond extract
red food coloring, optional
1 c. chopped fresh strawberries or 1 pkg. (16 oz.) frozen strawberries, thawed and well-drained
1 container Cool Whip
Directions:
Directions:
Invert cake onto a serving plate. Cut 1" slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1" from center hole and 1" from outer edge, leaving cake walls 1" thick. Remove cake from center, leaving 1" thick base on the bottom of cake. Tear the removed cake into bite-size pieces; reserve. In a 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 additional strawberries, if desired. Return leftovers to refrigerator or freezer.

 

 

 

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