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    You are in: Home / Recipes / Strawberry Tunnel Cream Cake Recipe
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    Strawberry Tunnel Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Chef mariajane's Note:

    A luscious surprise awaits inside this elegant cake. Perfect for wedding showers, anniversaries, birthdays and graduations. The ingredient Sweetened condensed milk, is one can (300ml).

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    Units: US | Metric


    1. 1
      Invert cake onto serving plate, cut 1-inch slice crosswise from top of cake; set aside.
    2. 2
      With sharp knife, cut and remove a ring of cake, leaving inner and outer cake walls and bottom base of cake at least 1-inch thick. Tear cake removed from center into bite-sized pieces; reserve.
    3. 3
      In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice, extract and food coloring, if desired.
    4. 4
      Add reserved torn cake pieces and chopped strawberries and stir into mixture. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice of cake.
    5. 5
      Frost with remaining whipped topping. Chill 3 hours or freeze for 4 hours. Garnish with strawberries if desired. Return leftovers to refrigerator or freezer.

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    Nutritional Facts for Strawberry Tunnel Cream Cake

    Serving Size: 1 (163 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 517.9
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 12.6 g
    Cholesterol 67.7 mg
    Sodium 560.8 mg
    Total Carbohydrate 74.7 g
    Dietary Fiber 0.5 g
    Sugars 50.7 g
    Protein 11.4 g

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