Angel Berry Tunnel Cake
Quick Cooking
"This tasty cake is a light favorite for summer," jots Ruth Marie Lyons. To save time, the Boulder, Colorado cook relies on a purchased angel food cake and frozen whipped topping.
SERVINGS: 12
CATEGORY: Dessert
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 prepared angel food cake (10 inches)
- 1-1/2 cups fresh or frozen raspberries, thawed and drained
- 1-1/2 cups fresh or frozen blueberries
- 8 cups Cool Whip® whipped topping
- Additional berries, optional
Directions:
With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes. Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top. Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving. Yield: 12 servings.