ANGEL BERRY TUNNEL CAKE RECIPE

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Angel Berry Tunnel Cake Recipe image

"This tasty cake is a light favorite for summer," jots Ruth Marie Lyons. To save time, the Boulder, Colorado cook relies on a purchased angel food cake and frozen whipped topping.

Provided by @MakeItYours

Number Of Ingredients 5

1 prepared angel food cake (8 to 10 ounces)
1-1/2 cups fresh or frozen raspberries, thawed and drained
1-1/2 cups fresh or frozen blueberries
8 cups whipped topping
Additional berries, optional

Steps:

  • With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes.
  • Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top.
  • Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.
  • Yield: 12 servings.
  • Originally published as Angel Berry Tunnel Cake in Quick Cooking
  • May/June 1999, p44
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