TUNNEL OF FUDGE CAKE IV
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
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
CHOCOLATE-PHILADELPHIA TUNNEL CAKE
Who says you can't please everyone? We think you can with this Chocolate-PHILADELPHIA Tunnel Cake-and you'll be pleased to see how simple it is to make.
Provided by My Food and Family
Categories Cakes
Time 1h
Yield 16 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 360 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 5 g
CHOCOLATE TUNNEL FUDGE CAKE
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
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.
FUDGY CREAM CHEESE TUNNEL CAKE
A dense tunnel of chocolaty cream cheese winds through this cake, which is so decadent, yet surprisingly easy.
Provided by Amanda Denton
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 2h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch tube or Bundt pan, tapping out excess.
- In a small saucepan over medium heat, melt 1 1/4 cups chocolate chips.
- In a bowl, beat together the cream cheese, sugar, 3 tablespoons heavy cream, and melted chocolate until smooth.
- In a separate bowl, beat together the cake mix, coffee, oil, and eggs until just mixed. Pour into the prepared pan. Sprinkle with nuts. Mound the cream cheese mixture around the pan, but do not spread to the edges.
- Bake in the preheated oven for 55-65 minutes, until a toothpick inserted in the center comes out clean. Cool 1 hour in the pan before inverting.
- To prepare the glaze, heat 1/2 cup heavy cream in small saucepan over medium heat until the edges are bubbly. Mix in 1/2 cup chocolate chips, and stir until melted and smooth. Simmer one minute, until slightly thickened. Pour glaze over the cake, letting it to flow down the sides. Cool completely, allowing the glaze to set. Store in the refrigerator.
Nutrition Facts : Calories 631.7 calories, Carbohydrate 61.8 g, Cholesterol 106.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 8.9 g, SaturatedFat 18.5 g, Sodium 491.6 mg, Sugar 42.8 g
PEANUT TUNNEL OF FUDGE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray. Combine the flour, peanuts and peanut butter powder (if using) in a large bowl. Lightly stir the eggs and egg yolks in a bowl with a fork until they are just streaky; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the granulated sugar, then the brown sugar and beat until fluffy, about 4 minutes. Beat in the peanut oil, vanilla and salt; scrape down the sides of the bowl. Reduce the mixer speed to low and add the beaten eggs in three additions. Beat in the confectioners' sugar and cocoa powder until just combined; do not overmix. Fold in the flour-peanut mixture with a rubber spatula.
- Pour the batter into the prepared Bundt pan and spread it evenly. Bake 45 minutes (be careful not to overbake). Transfer to a rack and let cool 20 minutes in the pan. Gently press down on the cake to remove any air bubbles in the tunnel (it's OK if the cake cracks a little bit), then let cool completely in the pan, 3 hours.
- Make the glaze: Whisk the confectioners' sugar, milk, peanut butter, vanilla and salt in a medium bowl until smooth. Invert the cake onto a plate and pour the glaze on top.
CREAMY FUDGE TUNNEL CAKE
Yet another version of the old Tunnel of Fudge cake. This one uses cake mix, brewed coffee and cream cheese in the filling.
Provided by Claire312
Categories Dessert
Time 55m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess.
- In small saucepan, melt 1-1/4 cups chocolate chips.
- With mixer, combine cream cheese, sugar, 3 tablespoons cream or milk, and melted chocolate.
- Beat until smooth.
- Set aside.
- Combine cake mix, coffee, oil, and eggs, and beat 4 minutes.
- Pour into prepared pan.
- Sprinkle with nuts.
- Mound cream cheese mixture around tube, but do not spread to touch sides of pan.
- Bake at 350 degrees F (175 degrees C) for 55-65 minutes until top springs back when pressed lightly in center.
- Cool upright in pan one hour before inverting.
- To make glaze: heat 1/2 cup cream in small saucepan over medium heat until just bubbling around edges.
- Stir in 1/2 cup chocolate chips until melted and smooth.
- Simmer one minute to thicken slightly.
- Pour warm glaze over inverted cake, letting it flow down the sides.
- Cool completely.
- Glaze will set as it cools.
- Store cake in refrigerator.
TUNNEL OF FUDGE CAKE RECIPE
This Tunnel of Fudge Cake is nothing short of decadent. You'll want to have this recipe on hand for birthdays, cocktail parties, and everything in between.
Provided by Tara Rylie
Categories dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F.
- Coat a 12-cup fluted tube cake pan with cooking spray, and sprinkle 1 tablespoon of cocoa powder over the bottom and sides of pan. Tap the sides of the pan lightly to spread cocoa around, and dump out any excess. Set aside.
- In stand mixer fitted with paddle attachment, cream the butter and sugar until light, fluffy, and nearly doubled in size. Scrape the sides and bottom of the bowl with a spatula.
- Add eggs one at a time, beating well in between each addition. Add the vanilla extract with the last egg. Scrape the sides and bottom of the bowl with a spatula.
- Adjust the mixer speed to low, then slowly add 2 cups of powdered sugar until combined.
- In a small bowl, whisk together the flour and ¾ cup of cocoa powder. Pour over the wet ingredients, and fold in by hand with a spatula. When the dry ingredients are nearly incorporated, add in the chocolate chips, and continue to fold batter until seamless.
- Pour the batter into the prepared pan, and bake for 1 hour until top is set and edges of cake are pulling away from sides of the pan. Cool for 1 1/2 hours on wire rack, then invert and let cool for another hour.
- When the cake has cooled, combine the remaining ¾ cup of powdered sugar, remaining ¼ cup of cocoa powder, and milk in a small bowl. Whisk together until desired consistency is reached. If icing is too thick, add a little more milk to loosen it up.
- Spoon icing over top of cake, making sure some runs down the sides.
- Slice, serve, and enjoy!
Nutrition Facts : Calories 696 calories, Carbohydrate 94 g carbohydrates, Cholesterol 154 mg cholesterol, Fat 35 g fat, Fiber 4 g fiber, Protein 8 g protein, SaturatedFat 21 g saturated fat, ServingSize 0 g, Sodium 51 mg, Sugar 68 g, TransFat 1 g
TUNNEL OF FUDGE CAKE
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
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
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