STRAWBERRY TUNNEL CREAM CAKE|
1 (10-inch) prepared angel
1 (8 oz.) cream cheese,
1 (14 oz.) can sweetened
1/3 c. lemon juice
1 tsp. almond extract
2 c. sliced fresh strawberries
3 to 4 c. Cool Whip
additional strawberries for
Cut an 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.
Beat in condensed milk until smooth. Stir in lemon juice and
almond extract; mix well. Stir in reserved cake pieces and
strawberries. Fill cavity of cake with strawberry mixture.
Replace top slice of cake. Chill 3 hours or until set.
Garnish with Cool Whip and strawberries.
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