eagle BRAND SWEETENED CONDENSED MILK STRAWBERRY TUNNEL
CREAM CAKE RECIPE
This is the original recipe from Favorite Recipes: Quick
& Easy Desserts,
Borden, 1986.
Print this Recipe
STRAWBERRY TUNNEL CREAM CAKE
1 (10-inch) prepared round angel food cake
2 (3-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT
evaporated milk)
1/3 cup ReaLemon Lemon Juice from Concentrate
1 teaspoon almond extract
2 to 4 drops red food coloring, optional
1 cup chopped fresh strawberries or
1 (16-ounce) package frozen strawberries, thawed and well
drained
1 (12-ounce) container frozen non-dairy whipped topping,
thawed
Additional fresh strawberries, optional
Invert cake onto serving plate. Cut 1-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. Tear cake removed from center into bite-sized
pieces; reserve. In large mixer bowl, beat cheese
until fluffy. Gradually beat in sweetened condensed
milk until smooth. Stir in ReaLemon, extract and food
coloring if desired. Stir in reserved torn cake pieces
and chopped strawberries. 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 4 hours. Garnish with strawberries if desired.
Return leftovers to refrigerator or freezer.
(Makes one 10-inch cake)
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