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Angel Berry Tunnel Cake Recipe

Angel Berry Tunnel Cake Recipe photo by Taste of Home

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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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Angel Berry Tunnel Cake Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

1 prepared angel food cake (8 to 10 ounces)
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.

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Angel Berry Tunnel Cake

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(1-1) of 1 reviews

Reviewed on Mar. 28, 2013 by peches4

I misplaced my copy of this recipe, so I went on line to find it. I couldn't beleive no one had written a review on this cake! I get requests to make this dessert all the time. Super easy and delicious!