Strawberry Tunnel Cream Cake

Servings: Makes one 10-inch cake
Prep Time: 20 min
Chilling Time: 3 hrs

Ingredients:

• 1 - (10-inch) prepared angel food cake
• 2 - packages (3-ounce) cream cheese, softened
• 1 - can (14-ounce) Sweetened Condensed Milk (NOT evaporated milk)
• 1/3 - cup lemon juice
• 1 - teaspoon almond extract
• 2 to 3 - drops red food coloring (optional)
• 1 - cup chopped fresh strawberries
• 1 - container (12-ounce) frozen non-dairy whipped topping, thawed
• Additional fresh strawberries for garnish (optional)

Directions:

1. Invert angel food cake onto serving plate. Cut 1-inch slice crosswise from top of cake and 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.
3. Remove cake from center, leaving 1-inch base on bottom of cake.
4. Tear cake removed from center into bite-size pieces and reserve.
5. In large mixing bowl, beat cream cheese until fluffy. Gradually add Sweetened Condensed Milk‚ beat until smooth.
6. Stir in lemon juice, almond extract and food coloring (optional). Mix well.
7. Stir in reserved torn cake pieces and chopped strawberries.
8. Fold in 1 cup whipped topping.
9. Fill cavity of cake with strawberry mixture and replace top slice of cake.
10. Frost with remaining whipped topping.
11. Chill 3 hours or until set. Garnish cake with additional strawberries (optional).
12. Store in refrigerator.

Page 1 of 1