Strawberry Angel Cake
  • 1 10-inch prepared round angel food cake
  • 2 3-oz. pkg cream cheese softened
  • l can eagle brand milk (sweetened condensed)
  • 1/3 cup real lemon lemon juice from concentrate
  • l tsp. almond extract
  • 2-4 drops red food coloring (optional)
  • l cup chopped fresh strawberries
  • 1 -12 oz. container of cool whip thawed
  • Additional fresh strawberries
  1. Cut off top of cake approx. 1 inch deep. set aside. With sharp knife, cut out inside of cake 1 inch from outside, and l inch from the hole in the middle, leaving 1 inch at the base of the cake too. Reserve cake pieces
  2. In large bowl, beat cream cheese till fluffy, gradually adding condensed milk until smooth. Stir in lemon juice, extract, and food coloring. Stir in reserved torn cake pieces and chopped strawberries.
  3. Fold in l cup whipped topping. Fill cavity of cake and replace top slice of cake. Chill 3 hrs. then frost with rest of cool whip
  4. Decorate with extra strawberries