Tunnel Of Love Cake Recipe 445

TUNNEL-OF-FUDGE CAKE

Steps:

• Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees (see note).
• On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add 2 tablespoons butter and 1/4 teaspoon salt. Toss well and set aside.
• Generously butter the inside of a large 12-cup Bundt cake pan.
• In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.
• Beat in 3/4 teaspoon salt, vanilla and vegetable oil.
• Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.
• With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.
• In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.
• Bake for 40 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 40-minute cooking time.
• When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.

TUNNEL OF LOVE CAKE RECIPE - (4.4/5)

Steps:

• Combine ingredients as listed, beating on high speed of electric mixer 6 mins or till smooth, thick & creamy. Set aside while you make "tunnel" mixture. Tunnel Mixture: Melt both chocolates with cream cheese over medium heat, stirring till smooth. Add milk little at a time & then sugar a little at a time, too. Beat on low speed of electric mixer till creamy, cooking on low 1 min. Set this aside. Grease 10" Bundt Pan with Crisco and pour cake batter carefully into pan. Make halo around tube portion of pan with chocolate mixture, applying it carefully to top of batter, to within 1" of outside edge of pan, but allowing it to touch tube portion of pan. Bake at 350F 55 to 60 mins in greased but uncoated Bundt pan, but bake it at 325F 55 mins if using a colored Teflon-lined Bundt Pan. Test cake for doneness by inserting paper-covered, wire trash-bag "twist" through cake. If it comes out clean of any wet batter, place cake pan on wire rack to cool for 1 hour till cool to touch. Invert onto platter. Drizzle with the Tunnel Of Love Glaze. Tunnel Of Love Glaze: In top of double boiler over simmering water, melt chocolate, butter, light corn syrup, hot water, stirring till smooth. Remove from heat & beat in powdered sugar till smooth. Drizzle this over slightly warm cake. Serves 8 to 10.

CLASSIC TUNNEL OF FUDGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch Bundt pan.
• Measure 3/4 cup of the frosting mix for the chocolate glaze.
• Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated.
• Fold in the nuts.
• Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes.
• The top of the cake will form a brownie like crust before it is done.
• Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
• To make the chocolate glaze; Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth.
• Thin with additional boiling water if necessary to reach desired consistency.
• Spoon glaze over the cooled cake.

TUNNEL OF LOVE LEMON TEA CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Grease and flour a 6 to 8-cup bundt pan and set aside.
• Blend the cream cheese with the 1/4 cup granulated sugar and the vanilla.
• Scrape the bowl; add the egg and mix well. Set aside while you prepare the cake batter.
• Sift the flour, the 1-1/3 cups granulated sugar, baking soda, and salt into a mixing bowl; whisk briefly to blend.
• Whisk in the oil, lemon zest, and about half of the buttermilk until smooth. This first addition will prevent lumps from forming; do not be tempted to pour in all of the liquid at once.
• Whisk in the remaining buttermilk, mixing only long enough to combine.
• Pour half of the cake batter into the prepared bundt pan.
• Dollop the cream cheese mixture over the batter, trying to center it in the pan so it doesn't reach either edge.
• Cover with the remaining batter.
• Bake for about 55 minutes, until the top is golden brown and slightly firm to the touch. If you check it with a toothpick or cake tester, there should be only traces of cream cheese and no loose batter.
• Cool the cake in the pan for 15 minutes; invert onto a rack to cool completely.
• To add the final touch, stir the lemon juice into the confectioners' sugar until smooth. Drizzle the glaze over the cake in a random pattern.