Tunnelofcherrycake Recipes

TUNNEL OF FUDGE CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
• For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.

TUNNEL OF BERRIES CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, 1 cup sugar, baking powder, cinnamon and salt. In a bowl, whisk the egg yolks, water, oil and 1 teaspoon vanilla; add to dry ingredient. Beat until well blended. In another large bowl and with clean beater, beat egg whites and cream of tartar on medium speed until soft peaks form. Fold into yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake at 325° for 60-70 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , Slice off the top 1/2 in of the cake; set aside. With a knife, cut a tunnel abut 1-1/2 in. deep in top of cake, leaving a 3/4-in. shell. Remove cake from tunnel and save for another use. Chop half of the strawberries; set aside. In a chilled large bowl, beat whipping cream until it begins to thicken. Gradually add the remaining sugar and vanilla, beating until stiff peaks form. Combine 1-1/2 cups cream mixture and chopped berries. , Fill the tunnel with strawberry mixture. Replace cake top. Frost cake with the remaining cream mixture. Refrigerate. Just before serving, cut the remaining strawberries in half and use to garnish the cake. Refrigerate leftovers.

TUNNEL OF CHERRY CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a Bundt pan.
• I use Bakers Joy.
• In a large bowl combine all ingredients, except nuts and cherry filling at low speed until all ingredients are moistened.
• Beat 2 minutes at high speed.
• Spoon 2/3 batter into pan.
• Spoon 1 cup of cherry pie filling evenly in narrow ring over batter.
• Don't let cherries touch side of pan.
• Cover with remaining cake batter.
• Bake at 350 degrees 36-40 minutes until top is golden brown.
• Cool upright in pan for 1/2 hour.
• Invert onto cake plate.
• Sprinkle with confectioner sugar and serve with remaining cherry pie filling.

TUNNEL OF FUDGE CAKE II

Steps:

• In medium pan, combine 1 1/2 c milk and pudding mix. cook as directed on package Add chocolate chips and stir until melted. set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or tube pan.
• In large bowl, combine sugar, butter and shortening. Beat till light and fluffy. Add vanilla and eggs. Mix well.
• Add flour, 1/2 c cocoa, baking powder, salt, and 1 cup milk to bowl. Beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts.
• Reserve 2 cups of the batter. Pour remaining batter into greased and floured pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling.
• Bake at 350 F (175 degrees C) for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour in pan, then turn out onto a wire rack and cool completely.
• In small bowl, combine confectioners sugar and 1/4 cup cocoa. Add enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides.

TART CHERRY CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. Combine the egg and cherries; add to dry ingredients. Stir until well combined and batter no longer appears dry. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack., For sauce, combine the sugar, butter and milk in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm over cake.

TUNNEL OF FUDGE CAKE

Steps:

• --------------------Filling-----P·.
• Cook pudding mix and milk in med pan until it boils.
• Stir in choc chips until melted.
• Set aside.
• --------------------Cake--------x½.
• Heat oven to 350*.
• Grease and flour bundt pan.
• Cream sugar, butter, and shortning until fluffy.
• Beat in eggs and vanilla.
• Add flour, milk, cocoa, baking powder and salt.
• Beat on low speed 3 minutes.
• Stir in walnuts.
• Pour half into pan.
• Spoon filling over the middle of of batter.
• Spoon remaining batter over this.
• Bake for about 55 min, until cake springs bake when touched lightly.
• Cool 1 hour.
• Remove from pan and set aside until completely cooled.
• ----------------------Glaze----- Õ.
• Mix sugar, cocoa, and enough milk to thin for glazing.
• Spoon over cooled cake, allow it to run down the sides.

CHERRY PANCAKE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 360°F. Grease a 9 inch baking tray and set aside.
• In a large bowl, sift the flour, baking powder, salt and sugar and combine.
• Pour the milk, cream, egg, vanilla, and melted butter into the flour mixture and whisk until smooth.
• Pour the batter into the prepared baking tray and arrange fresh cherries on top. Push cherries to the bottom of the tray.
• Bake for about 20-25 minutes, or until cooked through and lightly browned.
• Remove from the oven and let cool to room temperature.
• Before serving, dust the cake with powdered sugar and serve with maple syrup.