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Strawberries and Cream Angel Cake

Strawberries and Cream Angel Cake

  1 (10-inch) prepared angel food cake
6 ounces cream cheese, softened
1 (14 ounce) can Eagle� Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/3 cup ReaLemon� Lemon Juice from Concentrate
1 teaspoon almond extract
3 drops red food coloring, optional
1 cup whipping cream, whipped
1 cup chopped fresh strawberries
Additional fresh strawberries, optional
  This beautiful angel cake makes a great centerpiece at any occasion. The creamy blend of strawberries and cream will have your guests and family asking for seconds.

Cut 1-inch slice crosswise from top of cake; set aside.

With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1-inch base on bottom of cake. Reserve cake pieces.

In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand beat until smooth. Stir in ReaLemon extract and food coloring if desired; mix well. Fold in whipped cream. Reserve two-thirds of mixture; refrigerate.

Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture. Chill 3 hours or until set.

Garnish cake with additional strawberries if desired. Store in refrigerator.


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