Strawberry Angel Cake
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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
- 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.
- 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
- Decorate with extra strawberries