Strawberries and Cream Angel Cake

This beautiful angel cake makes a great centerpiece at any occasion. The creamy blend of strawberries and cream will have your guests and family asking for seconds.

Ingredients

• 1 (10 inch) prepared angel food cake
• 6 ounces cream cheese, softened
• 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/3 cup ReaLemon Lemon Juice from Concentrate
• 1 teaspoon almond extract
• 3 drops red food coloring (optional)
• 1 cup whipping cream, whipped
• 1 cup chopped fresh strawberries
• Additional fresh strawberries (optional)

Instructions

1. Cut a 1 inch slice crosswise from top of cake; set aside.
2. 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 base on bottom of cake. Reserve cake pieces.
3. In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand; beat until smooth. Stir in ReaLemon extract and food coloring if desired; mix well. Fold in whipped cream. Reserve two-thirds of mixture; refrigerate.
4. Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture.
5. Chill for 3 hours or until set.
6. Garnish cake with additional strawberries if desired.
7. Store in refrigerator.

Attribution

Posted by Marla at Recipe Goldmine 1/16/2002 12:17 pm.