Strawberry Tunnel Cream Cake
|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)|
Invert cake onto serving plate.
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.