Chocolate Philadelphia Tunnel Cake Recipes

TUNNEL OF FUDGE CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
• Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
• In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

CHOCOLATE MACAROON TUNNEL CAKE

Steps:

• Preheat oven to 350 degrees. Spray your bundt pan with non-stick cooking spray.
• Prepare cake mix as per box instructions. Set aside.
• In a separate bowl, with a fork quickly mix egg whites. Add the sugar and vanilla and mix again. Stir in coconut and flour.
• Pour about ½ of the cake mix into your bundt pan. (see photo in blog post) Now spoon filling in a "tunnel" on top of the batter. Be careful not to let the filling touch the pan. Now pour and evenly cover the tunnel with the rest of the batter.
• Bake the cake for 45 minutes or until toothpick comes out clean.
• Cool in pan for 20-30 minutes and turn onto a plate to cool the rest of the way.
• Drizzle with frosting if you desire.

CHOCOLATE TUNNEL CAKE

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.

CHOCOLATE TUNNEL FUDGE CAKE

Steps:

• Preheat oven to 350 degree F.
• Set oven rack to second-lowest position.
• Grease and flour a 12-cup bundt pan.
• In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
• Combine flour, baking cocoa, baking powder, baking soda and salt.
• In another small bowl, combine the coffee with the buttermilk.
• Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
• Stir in nuts and 1 tsp vanilla.
• Pour half of the cake mixture into the prepared bundt pan.
• in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
• Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
• Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
• Top with remaining cake batter.
• Bake for 1 hour and 10 minutes, or until cake tests done.
• Cool in the pan on a wire rack for 15 minutes.
• Remove from pan; cool completely on wire rack.
• To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
• Drizzle over the cooled cake.