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Berry Tunnel Cake Recipe

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This recipe for Berry Tunnel Cake is from Culinary Delights from Sue's Kitchen, 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
8 ounces cream cheese, softened
1 14-ounce can condensed milk
1/3 cup lemon juice
1 teaspoon almond extract
1 cup chopped berries or 16-ounce frozen berries thawed and well drained
12 ounces cool whip
Directions:
Directions:
With cake on serving platter, cut 1 inch slice crosswise from top of cake and set aside. 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. Tear cake removed from center into bite sized pieces and reserve. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and almond extract . Stir in torn cake pieces and chopped berries. Fold in 1 cup cool whip. Fill cake cavity with mixture, replace top of cake and frost with remaining cool whip. Chill 3 hours.

 

 

 

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