Tunnel Of Berries Cake Food

STRAWBERRY SECRET TUNNEL CAKE

Steps:

• Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
• Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before serving.

ANGEL BERRY TUNNEL CAKE

Steps:

• 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.

RASPBERRY-LIME SECRET TUNNEL CAKE

Steps:

• Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut a 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; stir with whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread.
• Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened. Stir in 3/4 cup raspberries.
• Spoon raspberry mixture into tunnel of cake; replace top of cake. Frost with COOL WHIP mixture. Top with remaining raspberries just before serving.

STRAWBERRY TUNNEL CAKE

Steps:

• Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes., In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping. , Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.

BLUEBERRY-LEMON SECRET TUNNEL CAKE

Steps:

• Place cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut a 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or side of cake. Remove cutout and reserve for other use. (See tip.)
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; pour into separate medium bowl. Add COOL WHIP; stir with whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread.
• Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened. Stir in 3/4 cup blueberries; spoon into tunnel of cake. Replace top of cake. Frost cake with reserved thickened COOL WHIP mixture. Top with the remaining blueberries just before serving.

BERRIED TREASURE ANGEL FOOD CAKE

Steps:

• Using a 1-1/2-in. round cookie cutter, cut out the centers of half of the cake slices (discard removed cake or save for another use). Spread butter over both sides of cake slices. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until toasted., In a small bowl, beat cream until it begins to thicken. Add extract; beat until soft peaks form., To serve, stack one solid and one cutout slice of cake on each desert plate, placing the outer edges on opposite sides for a more even thickness. Spoon almond filling into holes; top with whipped cream, berries and nuts. Dust with confectioners' sugar.

STRAWBERRY TUNNEL CREAM CAKE

Steps:

• 1. Invert cake on serving platter. 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.
• 2. Remove cake from center, leaving 1-inch thick base on bottom of cake. Tear cake removed from center into bite-size d pieces; reserve.
• 3. In large mixture bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract, and food coloring.
• 4. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice cake.
• 5. Frost with remaining whipped topping. Chill 3 to 4 hours
• 6. Garnish with strawberries if desired. Return leftovers to refrigerator or freeze.