Chocolate Philadelphia Tunnel Cake Recipes

CHOCOLATE-PHILADELPHIA TUNNEL CAKE

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.

CHOCOLATE TUNNEL CAKE

Steps:

• Place cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside. With small sharp knife, cut a 1-inch wide and 1-inch deep tunnel around center of interior of cake, being careful to not cut through to bottom or side of cake. Remove cake cutout; reserve for snacking or another use.
• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon remaining pudding into tunnel of cake; cover with top of cake.
• Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. Spread onto top and side of cake. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

CHOCOLATE MACAROON TUNNEL CAKE

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.

STRAWBERRY TUNNEL CAKE

Steps:

• Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes., In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping. , Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.

SNOW TUNNEL CAKE

Steps:

• Prepare and bake the cake as directed on the package. Allow to cool. Remove from pan. Slice a 1 inch layer off the top. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
• In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of 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.

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.