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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Strawberry Tunnel Cake Recipe

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This recipe for Strawberry Tunnel Cake is from Rosemary's Collections, 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 pkg (16 oz.) Angel food cake mix
2 pkgs (3 oz. each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice
1/4 tsp almond exract, optional
6 drops red food coloring, optional
1 cup sliced fresh strawberries
1 carton (12 oz) frozen whipped topping, thawed, divided
Directions:
Directions:
Prepare, bake and cool cake according to package directions. Slice the top fourth off the cake; set aside. To make tunnel, use a sharp knife to carefully hollow out bottom of cake, leaving a 1/2 in. shell. Tear removed cake in 1 inch cubes.

In large mixing bowl, beat the cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in cup of whipped topping. Spoon into tunnel; replace cake top. Spread remaining whipped topping over top and sides of ckae. Refrigerate for 4 hours or overnight.
Number Of Servings:
Number Of Servings:
12-16 servings

 

 

 

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