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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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For a nice ending to a barbecue, offer slices of this tempting tunnel cake shared by Jean King of Anderson, California. I found the recipe in an old cookbook, she recalls. TIP: When making the filling, use any type of fruit you prefer, Jean says. Ingredients:
2 cups heavy whipping cream |
1/4 cup confectioners' sugar |
1/2 cup miniature marshmallows |
1/2 cup chopped fresh strawberries |
1/3 cup crushed pineapple, drained |
1 prepared angel food cake (8 to 10 ounces) |
Directions:
1. In a large bowl, beat cream until it begins to thicken. Add confectionersâ sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream.
2. Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator. Yield: 10-12 servings.
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