Directions (continued)

• vanilla. Combine the flour, cocoa, baking powder and soda; add to
• creamed mixture alternately with milk, beating well after each
• addition.
• Transfer to a greased and floured 10-in. tube pan. Bake at 350°
• for 45-55 minutes or until a toothpick inserted near the center
• comes out clean.
• Cool 10 minutes before removing from pan to a wire rack to cool
• completely. Cut a 1-in. slice off top of cake; set aside. Hollow out
• the bottom portion of cake, leaving a 1-in. shell. Cube the removed
• cake to measure 1 cup; set aside. (Save remaining cake for another
• use.)
• Beat cream cheese until fluffy. Gradually beat in milk, lemon juice,
• extract and food coloring if desired. Fold in 1 cup whipped topping.
• Set aside 1 cup cream cheese mixture; fold berries and reserved cake
• cubes into remaining mixture. Fill tunnel with cake cube mixture;
• replace top.
• Spread reserved cream cheese mixture over top of cake to within 1 in.
• of edge. Frost top edge and sides of cake with remaining whipped
• topping. Garnish with lemon peel and additional berries if desired.
• Chill. Yield: 12 servings.