Cake Recipes
Strawberry Cream Cheese Tunnel Cake
Strawberry Cream Cheese Tunnel Cake is perfect for hot weather. It's so light and refreshing. I make it all summer long and my family and friends love it. Its always asked for by friends at potlucks and gatherings.
Yield: 1 (10 inch) cake
Ingredients
- 1 (10 inch) prepared round angel food cake
- 6 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup real lemon juice
- 1 teaspoon almond extract
- 2 to 4 drops red food coloring (optional)
- 1 cup chopped fresh strawberries
- 1 (12 ounce) container non-dairy whipped topping
- Additional fresh strawberries for garnish
Instructions
- Invert cake onto serving plate. Cut 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 cream 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 cavity of cake with strawberry mixture; replace top slice of cake.
- Chill for 2 hours or until set.
- Frost with remaining whipped topping; garnish strawberries if desired.
Attribution
Posted by FootsieBear at Recipe Goldmine April 28, 2001.