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