Cake Recipes
Strawberry Tunnel Cream Cake
Ingredients
- 1 (10 inch) angel food cake
- 8 ounces cream cheese, softened
- 1 can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon almond extract
- 2 cups sliced fresh strawberries
- 4 cups frozen whipped topping, thawed
Instructions
- Cut a 1-inch slice crosswise from top of cake; set aside. 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 thick base on bottom of cake. Reserve cake pieces.
- In large mixer bowl, beat cheese until fluffy.
- Beat in sweetened condensed milk until smooth.
- Stir in lemon juice and almond extract. Mix well.
- Stir in reserved torn cake pieces and strawberries mixture; replace top slice of cake.
- Chill for 3 hours or until set.
- Garnish with whipped topping and additional strawberries, if desired.