STRAWBERRY SUPREME CAKE
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Strawberry Supreme Cake
1 (6 oz) box strawberry-flavored gelatin
1 1/4 cup boiling water
1 8 oz package cream cheese
1 cup whipped topping
1 quart small strawberries, hulled and sliced in half lengthwise (4
cups)
1 purchased angel food cake
1/2 cup cold water
whipped topping for garnish

Cut a 1 inch thick slice off the top of the angel food cake, and
reserve.
Using a sharp serrated knife, create a tunnel in the cake by slicing
around the edge and center of the cake, leaving a 1 inch border on each side
and 1 inch on the bottom. Use a fork to scoop out the cut cake. (Save
pieces for another use, if desired)

In a large bowl, stir gelatin into the boiling water until it
completely dissolves. Scoop out cup of the gelatin mixture, and add 1/3 cup
cold water to it. Reserve. Cool remaining gelatin to lukewarm.

Beat cream cheese until fluffy. Beat in the remaining gelatin mixture,
undiluted. Fold in the whipped topping and 1 1/2 cups strawberries.
Spoon this mixture into the tunnel in the cake, pressing firmly. Place
reserved cake top back on cake.

Arrange remaining strawberry halves on top of cake in circles, with
points facing the inside. Spoon remaining gelatin mixture over the berries as
a glaze, letting some run down the sides and center of cake. Refrigerate
until ready to serve. Garnish each serving with a puff or whipped
topping, if desired.

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