—Makes 8 to 10 servings
1 large angel food cake
1 package (10 ounces) frozen strawberries
Juice from strawberries plus water to make 1 cup
1 package (3 ounces) strawberry-flavored gelatin
½ cup marshmallow whip
1 cup _undiluted_ Carnation Evaporated Milk
2 tablespoons lemon juice
Prepare cake by cutting around cake ¾ inch in from the outer edge and ½
inch in from center edge. Cut to within 1 inch of bottom. Scoop out cake
between cuts with a fork. Defrost strawberries. Drain juice. Add water
to make 1 cup liquid. Heat to boiling. Place gelatin in large bowl. Add
hot liquid. Stir until dissolved. Add marshmallow whip. Stir until
blended. Chill to the consistency of unbeaten egg white. Chill Carnation
in refrigerator tray until soft crystals form around edges (about 10 to
15 minutes). Whip until stiff (about 1 minute). Add lemon juice and whip
until _very_ stiff (about 2 minutes longer). Fold strawberries and
whipped Carnation into marshmallow mixture. Fill cake cavity and frost
top with mixture too, if desired. Chill until firm (about 3 hours).
Slice and serve.
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