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Cakes and Pies - Strawberry Tunnel Cake

  • 1 (16-ounce) package angel food cake mix
  • 2 (3-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1/4 teaspoon almond extract, optional
  • 6 drops red food coloring, optional
  • 1 cup sliced fresh strawberries
  • 1 (12-ounce) carton frozen whipped topping, thawed, divided

Prepare, bake, and cool cake according to 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-inch shell. Tear removed cake into 1-inch cubes.
In a large mixing bowl, beat 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 1 cup whipped topping. Spoon into tunnel; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate four hours or overnight.
Yield: 12-16 servings.
Submitted By: Marie Patterson
Lincoln Farmers Co-op
Number of Servings: 12
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