Chocolate Tunnel Cake Recipes

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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.

CHOCOLATE TUNNEL FUDGE CAKE



Chocolate Tunnel Fudge Cake image

A delicious moist bundt cake with a cream cheese filling in the middle topped with a delicious chocolate glaze! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 21

2 1/4 cups sugar, divided
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup very strong brewed coffee
1 cup buttermilk
1/2 cup chopped pecans
2 teaspoons vanilla, divided
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup flaked coconut
1 cup semi-sweet chocolate chips
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup powdered sugar
3 tablespoons baking cocoa
1 -3 tablespoon very hot water
2 teaspoons vanilla

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.

TUNNEL OF FUDGE CAKE



Tunnel of Fudge Cake image

This recipe, arguably the recipe most closely identified with the Bake-Off® Contest, mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 4h30m

Yield 16

Number Of Ingredients 10

1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

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.

Nutrition Facts : Calories 570, Carbohydrate 62 g, Cholesterol 80 mg, Fat 6, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1/16 of Recipe, Sodium 260 mg, Sugar 43 g

TUNNEL OF FUDGE CAKE II



Tunnel of Fudge Cake II image

A cake that needs no introduction, Ladies and Gentlemen, Tunnel of Fudge!

Provided by GrannySue

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 17

1 ½ cups milk
1 (3.5 ounce) package non-instant chocolate pudding mix
1 cup semisweet chocolate chips
1 ⅓ cups white sugar
¾ cup butter, softened
½ cup shortening
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
2 cups chopped walnuts
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
6 tablespoons milk

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.

Nutrition Facts : Calories 659.2 calories, Carbohydrate 70.4 g, Cholesterol 97.2 mg, Fat 40.9 g, Fiber 4.9 g, Protein 11.1 g, SaturatedFat 14.9 g, Sodium 278.9 mg, Sugar 44.3 g

TUNNEL OF FUDGE CAKE I



Tunnel of Fudge Cake I image

Frosting mix and walnuts are used in this version of the classic cake with the melted chocolate center.

Provided by UP38

Categories     Desserts     Cakes     Bundt Cake Recipes     Chocolate

Time 2h35m

Yield 14

Number Of Ingredients 7

1 ¾ cups butter, softened
1 ½ cups white sugar
6 eggs
2 (7.25 ounce) packages chocolate fudge frosting mix
2 cups all-purpose flour
2 cups chopped walnuts
2 tablespoons boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). 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.

Nutrition Facts : Calories 637.1 calories, Carbohydrate 56 g, Cholesterol 150.9 mg, Fat 43.6 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 19.4 g, Sodium 255.5 mg, Sugar 36.4 g

CLASSIC TUNNEL OF FUDGE CAKE



Classic Tunnel of Fudge Cake image

This is that same cake that everyone seemed to make back in the '70's. Pillsbury discontinued their line of dry frosting mixes, and came up with their own revised version, which was NOT the same. I was thrilled to find this version in a food column from the "Minneapolis Star Tribune."

Provided by yooper

Categories     Dessert

Time 1h35m

Yield 14 serving(s)

Number Of Ingredients 7

1 3/4 cups butter, softened
1 1/2 cups white sugar
6 eggs
2 (7 1/4 ounce) packages jiffy chocolate fudge frosting mix
2 cups all-purpose flour
2 cups chopped walnuts
2 tablespoons boiling water

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.

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

TUNNEL OF FUDGE CAKE IV



Tunnel of Fudge Cake IV image

The ONLY perfect tunnel of fudge cake recipe I can find - it came from a 1950's flour package.

Provided by AMCLAYTON

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

1 ¾ cups margarine, softened
1 ¾ cups white sugar
6 eggs
2 cups confectioners' sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups chopped walnuts
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
2 tablespoons milk

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.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 62.1 g, Cholesterol 69.9 mg, Fat 32 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 259 mg, Sugar 43.9 g

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