Recipe: Strawberry Tall Cake (using angel food cake mix, Seventeen magazine, 1960's)

STRAWBERRY TALL CAKE

1 package angel food cake mix
2 packages (12 oz. each) frozen whole strawberries. thawed
1 envelope unflavored gelatin
2 cups heavy (whipping) cream. divided use
fresh strawberries for garnish, if desired

Prepare and bake cake mix as package directs, using tube pan.

TUNNEL OUT BAKED CAKE AS FOLLOWS:
Insert paring knife (a serrated edge is best) straight down into top surface of cake about one-half inch from outer edge. Cut all around cake, keeping half-inch margin.

Next cut around center hole. staying halt-inch from edge. (Don't cut through bottom of cake.) Gently tear out center section, leaving just outer shell. Tear removed cake into small pieces and set aside.

TO PREPARE THE STRAWBERRY MIXTURE:
Drain thawed strawberries, reserving syrup in a saucepan. Sprinkle gelatin over syrup to soften. Bring to a boil over medium heat, stirring constantly. Remove from heat, cool; refrigerate until mixture mounds.

Beat gelatin mixture until light and fluffy, then beat one cup of the cream until soft peaks form. Fold gelatine mixture into cream, then fold in cake pieces and drained strawberries. Turn mixture into tunnel of cake.

TO FINISH THE CAKE:
Whip remaining cream to frost cake top and sides. Garnish with strawberry slices. Refrigerate six hours or overnight.

Makes 10-12 servings
From: Faith's Collection at Recipelink.com
Source: Magazine recipe clipping: Article: Food Boys Like Best, Seventeen magazine, April 1963