Strawberry Tunnel Cake - cooking recipe

Ingredients

1 (8-inch) round angel food cake
2 pkg. (3 oz. each) cream cheese, softened
1 can (14 oz.) condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 to 4 drops red food coloring
1 (10 oz.) box sliced strawberries, thawed
1 container (12 oz.) frozen nondairy whipped topping, thawed
additional fresh strawberries (optional)

Preparation

Invert cake onto serving plate.
Cut 1/2-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 wall 1 inch thick.
Remove cake from center, leaving 1-inch thick base on bottom of cake.
Reserve cake pieces.