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Angel Berry Tunnel Cake

Name: Angel Berry Tunnel Cake
Prep time: 30 min
Total time: 30 min
Yield: 12 servings.
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

This tasty cake is a light favorite for summer. To save time, I rely on a purchased angel food cake and frozen whipped topping. —Ruth Marie Lyons, Boulder, Colorado

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.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 piece: 200 calories, 8g fat (8g saturated fat), 0 cholesterol, 142mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 1g protein.

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