STRAWBERRY TUNNEL CREAM CAKE

Strawberry Tunnel Cream Cake image

Provided by Chef mariajane

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 9

10 inches prepared round angel food cake
1 (250 g) package cream cheese, softened
1 (300 ml) can sweetened condensed milk (regular or low-fat)
1/3 cup lemon juice
1 teaspoon almond extract
2 -4 drops red food coloring (optional)
1 cup chopped fresh strawberries (or 1 package frozen, thawed and well drained)
1 (750 ml) container whipped topping, thawed
additional fresh strawberries

Steps:

Invert cake onto serving plate, cut 1-inch slice crosswise from top of cake; set aside.
With sharp knife, cut and remove a ring of cake, leaving inner and outer cake walls and bottom base of cake at least 1-inch thick. Tear cake removed from center into bite-sized pieces; reserve.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice, extract and food coloring, if desired.
Add reserved torn cake pieces and chopped strawberries and stir into mixture. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice of cake.
Frost with remaining whipped topping. Chill 3 hours or freeze for 4 hours. Garnish with strawberries if desired. Return leftovers to refrigerator or freezer.

Nutrition Facts : Calories 517.9, Fat 20.4, SaturatedFat 12.7, Cholesterol 67.8, Sodium 560.8, Carbohydrate 74.8, Fiber 0.6, Sugar 50.8, Protein 11.4