 |
Angel Berry Tunnel Cake
|
 |
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
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.
|
Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |