Strawberry Cream Cheese Tunnel Cake
1 (10-inch) prepared round angel food cake
6 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup real lemon juice
1 teaspoon almond extract
2 to 4 drops red food coloring, optional
1 cup chopped fresh strawberries
1 (12 ounce) container non-dairy whipped topping
Additional fresh strawberries for garnish
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. Reserve cake pieces.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat
in sweetened condensed milk until smooth. Stir in lemon juice,
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 2 hours or till set.
Frost with remaining whipped topping; garnish strawberries if
desired. Makes one 10-inch cake.