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Sunday, April 4, 2010

Strawberry Cream Tunnel Cake

It was my day for dessert at our family Easter dinner. This dessert is beautiful, delicious, and SUPER easy!
It is from Gooseberry Patch's "Sweet & Simple" cookbook! Great for special occasions, but easy enough for everyday! As the Yo Gabba Gabba crew says "Try it, You'll Like It!" .

1 prepared angel food cake
8 oz package cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lemon juice
3/4 tsp almond extract
2 Cups strawberries, sliced
1 16 oz container "cool whip" style whipped topping

Cut a one inch thick crosswise slice from the top of the cake, set aside. Create a tunnel in the cake by cutting around the cake one inch from the center, then cut another circle 1 inch from the outside edge of the cake. (A serated bread slicing knife works great on the angel food cake). Using a fork, remove the cake between the two circles, being careful NOT to go all the way to the bottom of the cake! Leave about one inch of cake bottom. Set the chunks aside that you remove. In mixing bowl, blend cream cheese until fluffy. Blend in can of milk until smooth. Gently blend in lemon juice and almond extract. Fold in the cake chunks and strawberries. Spoon this mixture into the "tunnel" you created in your cake. Gently place the top of the cake back on. "Frost" the cake with the whipped topping . I colored my pink for a more festive look and used a few extra strawberries to "embellish" the cake. Let set in the fridge for 2 hours. Enjoy!

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