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Angel Berry Tunnel Cake Recipe

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"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.

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12 Servings
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 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.

Nutrition Facts: 1 serving (1 piece) equals 249 calories, 8 g fat (8 g saturated fat), 0 cholesterol, 283 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

Angel Berry Tunnel Cake published in Quick Cooking May/June 1999, p44

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