Chocolate Cheesecake Tunnel Cake Recipe 455 Recipes

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CHOCOLATE CHEESECAKE TUNNEL CAKE RECIPE - (4.5/5)



CHOCOLATE CHEESECAKE TUNNEL CAKE Recipe - (4.5/5) image

Provided by cecelia26_

Number Of Ingredients 15

For the cake:
1 Chocolate Fudge cake mix with pudding in the mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
For the filling:
8 oz. cream cheese, softened
1 egg
2/3 c. sugar
1 tsp. vanilla extract
1 cup semisweet or milk chocolate chips
For the glaze:
1/2 cup semisweet or milk chocolate chips
2 T. heavy cream

Steps:

  • 1.Preheat oven to 350 degrees. 2.For the cake: Place the cake mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Beat 2 to 3 minutes more until combined. 3.Pour 2/3 of the batter in a greased and floured 12 cup bundt pan. 4.Mix together filling ingredients. Spread filling over the batter and top with remaining batter 5.Bake for 45-55 minutes until the cake springs back when lightly pressed and is starting to pull away from the sides of the pan. 6.Cool on wire rack for 20 min, invert it onto a rack and cool 20 minutes more. 7.For the glaze, combine the chocolate chips and heavy cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture has thickened slightly, 1 to 2 minutes or melt the chips with the heavy cream in the microwave. 8.Place the cake on a serving platter and drizzle the warm glaze over it. 9.Store cake covered in the refrigerator.

CHOCOLATE MACAROON TUNNEL CAKE



Chocolate Macaroon Tunnel Cake image

This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center. Yummy! The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder.

Provided by Juanita

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 16

Number Of Ingredients 20

½ cup shortening
1 ¾ cups white sugar
1 egg yolk
2 teaspoons vanilla extract
4 eggs
2 cups sifted all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup cold water
½ cup sour cream
1 egg white
¼ cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
  • In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
  • Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
  • To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 56.8 g, Cholesterol 64.5 mg, Fat 12 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 41.8 g

CHOCOLATE-PHILADELPHIA TUNNEL CAKE



Chocolate-PHILADELPHIA Tunnel Cake image

Who says you can't please everyone? We think you can with this Chocolate-PHILADELPHIA Tunnel Cake-and you'll be pleased to see how simple it is to make.

Provided by My Food and Family

Categories     Cakes

Time 1h

Yield 16 servings

Number Of Ingredients 7

2-1/4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (18 oz.), softened, divided
1/4 cup granulated sugar
1 egg
2 tsp. vanilla, divided
1 pkg. (2-layer size) chocolate cake mix
1 cup powdered sugar
2 Tbsp. milk

Steps:

  • Heat oven to 350°F.
  • Beat 2 pkg. cream cheese, granulated sugar, egg and 1 tsp. vanilla with mixer until blended.
  • Prepare cake batter as directed on package. Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Spoon cream cheese mixture into ring around center of cake batter; cover with remaining cake batter.
  • Bake 45 min. or until toothpick inserted near center of cake comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan. Cool cake completely.
  • Whisk remaining cream cheese and vanilla with powdered sugar and milk until blended; drizzle over cake. Let stand until glaze is firm.

Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 360 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 5 g

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

Can you imagine the decadence of eating chocolate cake with cheesecake inside it?! Well, that is exactly what you get with this recipe. And, it's an impressive dessert that's easy to make. The weight of the cheesecake batter sinks to the bottom of the bund pan. When sliced into, the chocolate cake and cheesecake layers have...

Provided by Melanie Miller

Categories     Chocolate

Time 1h45m

Number Of Ingredients 8

1 cake mix, two-layer chocolate with pudding
1/3 c butter
16 oz cream cheese, softened
1/2 c sugar
2 eggs
2 tsp butter, melted
2 oz semi-sweet chocolate
2 tsp corn syrup

Steps:

  • 1. Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting butter for oil.
  • 2. Reserve 1 cup of batter.
  • 3. Pour remaining batter into a 12 cup greased and floured fluted tube pan.
  • 4. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended.
  • 5. Blend in eggs, one at a time.
  • 6. Pour over batter in the pan.
  • 7. Spoon reserved batter over cream cheese mixture.
  • 8. Bake 1 hour or until a toothpick inserted in the center comes out clean.
  • 9. Cool 30 minutes; remove to a wire rack.
  • 10. Combine melted butter, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted.
  • 11. Pour over cooled cake.

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CHEESECAKE



Chocolate cheesecake image

Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Provided by Member recipe by lightwood

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Serves 10-12

Number Of Ingredients 8

150g digestive biscuits (about 10)
1 tbsp caster sugar
45g butter, melted, plus extra for the tin
150g dark chocolate
120ml double cream
2 tsp cocoa powder
200g full-fat cream cheese
115g caster sugar

Steps:

  • To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
  • To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
  • Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE CHEESECAKE USING CAKE MIX



Chocolate Cheesecake Using Cake Mix image

Need an easy semi-homemade dessert? Add this one to your recipe box. It has a rich chocolaty taste with a nice creamy hint of cream cheese. The cake has a smooth, silky texture. Great for potlucks or cookouts.

Provided by Daune (pronounced "Dawn") Browne

Categories     Cakes

Time 1h20m

Number Of Ingredients 9

1 pkg Duncan Hines Devil Food Cake Mix (15.25 oz)
4 large eggs
1 Tbsp vegetable oil
2 pkg cream cheese, softened (8 oz each)
3/4 c sugar
1/4 c unsweetened cocoa
1-1/2 c milk
1 tsp vanilla extract
2 c Cool Whip, thawed

Steps:

  • 1. Preheat oven to 350 degrees. Grease a 13X9X2" pan.
  • 2. Reserve 1 cup dry cake mix for filling.
  • 3. For the crust, mix together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
  • 4. Press mixture on bottom and 3/4 way up sides of pan.
  • 5. For the filling, blend cream cheese, sugar, and cocoa in large mixer bowl.
  • 6. Add remaining 3 eggs and reserved 1 cup of cake mix. Beat 1 minute at medium speed. Turn to low speed.
  • 7. Add milk and vanilla extract.
  • 8. Mix until smooth.
  • 9. Pour filling into crust.
  • 10. Bake at 350 degrees for 55 to 65 minutes or until center is firm.
  • 11. Cool to room temperature.
  • 12. Spread Cool Whip over cheesecake.
  • 13. Refrigerate at least 1 hour before serving.

TUNNEL OF FUDGE CHEESECAKE



Tunnel of Fudge Cheesecake image

The first time I had this WOW! This is wonderful. I truly love how this is better made the day before- so nice for holidays or dinner parties!

Provided by startnover

Categories     Cheesecake

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 13

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1/2 cup finely chopped pecans
5 (8 ounce) packages cream cheese
1 1/2 cups sugar
5 eggs
1/4 cup flour
1/2 teaspoon salt
1/2 cup cream
3 ounces semisweet chocolate
1/2 cup milk chocolate chips
1 tablespoon vanilla

Steps:

  • For crust, preheat oven to 400. Mix all ingredients and press into the bottom of a 9 inch spring form pan and bake 5 minutes.
  • Bring all cheesecake ingredients to room temperature before starting.
  • Beat cream cheese and sugar till fluffy and then add eggs one at a time Beat after each is added.
  • Add flour cream and salt.
  • Take out 2 cups of filling. In a small bowl melt chocolate, then mix w/ the 2 cups filling and set aside.
  • In the remaining filling add vanilla.
  • Place half of this mixture on top of crust.
  • Take the chocolate mixture and drop by teaspoonfuls in a circle on top of the above. Be sure to leave the center clear of chocolate and also a 3 inch edge around crust.
  • Carefully spoon remaining vanilla mixture over all covering the chocolate carefully so not to disturb ring but making a smooth top.
  • Place in a glass pan with 2 cups of water and bake at 400° for 15 minutes. Bake another 50 minutes, lowering the oven temp 25 degrees every 10 minutes stopping at 300°. Let cool till room temp and then cover and refrigerate overnight.

CHOCOLATE TUNNEL CAKE



Chocolate Tunnel Cake image

from A Treasury of Jewish Holiday Baking by Marcy Goldman. Looks good to me. I'm submitting it so I remember to make it some time. Let me know what you think. The idea here is that a luscious "tunnel" of cream cheese and chocolate chips is surrounded by a yummy chocolate cake. The original version of this recipe was a Pillsbury Bake-off winner. To make it dairy free, use soymilk and soy cream cheese. This cake freezes well if wrapped well, and keeps for several days, covered, at room temperature.

Provided by Sarah Chana

Categories     Dessert

Time 1h35m

Yield 1 Bundt cake

Number Of Ingredients 21

1 cup sugar
1 cup brown sugar
1 cup oil
2 eggs, lightly beaten
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cocoa powder, sifted (I never sift)
3 cups flour
1 cup buttermilk
1 cup warm brewed coffee
1/4 cup sugar
8 ounces cream cheese, softened
1 teaspoon vanilla
1 egg
1 cup miniature chocolate chip
1 cup powdered sugar
3 unsweetened chocolate squares, melted and cooled
2 tablespoons unsalted butter
hot water, to thin if needed

Steps:

  • Preheat oven to 350F Generously grease/spray a 10" Bundt or tube pan.
  • TO MAKE THE CAKE: In a large mixing bowl, combine the sugars, oil and eggs and beat for 1 minute until smooth. Add the remaining cake ingredients and beat on medium for 2 to 3 minutes. Set aside.
  • TO MAKE THE FILLING, in another bowl, cream the sugar with the cream cheese, then add everything else and blend till smooth.
  • TO ASSEMBLE: Ladle half the batter into the pan. Spoon filling evenly over this layer. Cover with remaining batter.
  • Bake for 70 minutes, or until the top springs back when touched.
  • Let cake cool for at least 30 minutes before removing it from the pan. If it sticks, place it on a warm burner to loosen it up and help release it. The cake firms up as it cools.
  • TO MAKE THE GLAZE: In a bowl comine all the ingredients to form a pourable glaze, thinning with water if needed. Pour over the cooled cake.

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