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Strawberry Tunnel Cream Cake Recipe
|Round angel food cake||1 , prepared (10 Inch)|
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounces Each)|
|Sweetened condensed milk/1 can, not evaporated milk branded||14 Ounce, evaporated|
|Lemon juice from concentrate||1⁄3 Cup (5.33 tbs)|
|Almond extract||1 Teaspoon|
|Red food coloring||4 Drop|
|Chopped fresh strawberries||1 Cup (16 tbs)|
|Frozen non dairy whipped topping||12 Ounce, thawed (1 Container)|
Serving size: Complete recipe
Calories 2959 Calories from Fat 1393
% Daily Value*
Total Fat 157 g241.5%
Saturated Fat 75.9 g379.4%
Trans Fat 0 g
Cholesterol 322 mg
Sodium 1447.1 mg60.3%
Total Carbohydrates 366 g122.1%
Dietary Fiber 4.3 g17.3%
Sugars 300 g
Protein 47 g93.7%
Vitamin A 64.9% Vitamin C 226.6%
Calcium 132.4% Iron 11.3%
*Based on a 2000 Calorie diet
Cut 1/2-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 cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in ReaLemon, almond extract, and food coloring if desired.
Stir in reserved torn cake pieces and chopped strawberries.
Fold in 1 cup whipped topping.
Fill cavity of cake with strawberry mixture; replace top slice of cake.
Chill 3 hours, or until set.
Frost with remaining whipped topping; garnish with strawberries, if desired.
Store in refrigerator.