Creamy Fudge Tunnel Cake Recipes

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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

CHOCOLATE-PHILADELPHIA TUNNEL CAKE



Chocolate-PHILADELPHIA Tunnel Cake image

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

2-1/4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (18 oz.), softened, divided
1/4 cup granulated sugar
1 egg
2 tsp. vanilla, divided
1 pkg. (2-layer size) chocolate cake mix
1 cup powdered sugar
2 Tbsp. milk

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



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.

FUDGY CREAM CHEESE TUNNEL CAKE



Fudgy Cream Cheese Tunnel Cake image

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

1 ¼ cups semisweet chocolate chips
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 tablespoons heavy cream
1 (18.25 ounce) package chocolate cake mix
¾ cup cold, brewed coffee
¼ cup vegetable oil
3 eggs
⅔ cup chopped pecans
½ cup heavy whipping cream
½ cup semisweet chocolate chips

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



Peanut Tunnel of Fudge Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 18

Nonstick cooking spray
2 1/4 cups all-purpose flour
2 cups honey-roasted peanuts
2 tablespoons peanut butter powder (optional)
4 large eggs plus 2 egg yolks
2 1/2 sticks unsalted butter, cut into pieces, at room temperature
1 1/2 cups granulated sugar
3/4 cup packed dark brown sugar
1/3 cup roasted peanut oil
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups confectioners' sugar
3/4 cup unsweetened cocoa powder
1 1/2 cups confectioners' sugar
3 tablespoons milk
1/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt

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



Creamy Fudge Tunnel Cake image

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

1 1/4 cups semi-sweet chocolate chips
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 tablespoons cream
1 (18 1/2 ounce) package chocolate cake mix
3/4 cup cold, brewed coffee
1/4 cup vegetable oil
3 eggs
2/3 cup chopped pecans
1/2 cup heavy whipping cream
1/2 cup semi-sweet chocolate chips

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



Tunnel Of Fudge Cake Recipe image

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

1 cup + 1 tablespoon cocoa powder, divided
1 ¾ cups butter
1 ¾ cups sugar
6 eggs
½ teaspoon vanilla extract
2 ¾ cups powdered sugar, divided
2 ½ cups all-purpose flour
1 cup chocolate chips
2 tablespoons milk

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



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

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