Tunnel Of Berries Cake Recipes

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TUNNEL OF BERRIES CAKE



Tunnel of Berries Cake image

Meet the Cook: This cake goes a long way. While it's not overly sweet or heavy, its rich taste makes just one piece satisfying. Here's a serving alternative if your family doesn't care for strawberries: Think about substituting peaches. -Shirley Noe, Lebanon Junction, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 12

6 eggs, separated
2-1/4 cups cake flour
2 cups sugar, divided
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup water
1/2 cup canola oil
1-1/2 teaspoons vanilla extract, divided
1/4 teaspoon cream of tartar
4 cups fresh whole strawberries, divided
2-1/2 cups heavy whipping cream

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.

Nutrition Facts : Calories 527 calories, Fat 30g fat (13g saturated fat), Cholesterol 174mg cholesterol, Sodium 299mg sodium, Carbohydrate 59g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

ANGEL BERRY TUNNEL CAKE



Angel Berry Tunnel Cake image

This tasty cake is a light favorite for summer. To save time, I rely on a purchased angel food cake and frozen whipped topping. -Ruth Marie Lyons, Boulder, Colorado

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 5

1 prepared angel food cake (8 to 10 ounces)
1-1/2 cups fresh or frozen raspberries, thawed and drained
1-1/2 cups fresh or frozen blueberries
8 cups whipped topping
Additional berries, optional

Steps:

  • With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes. , Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top. , Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.

Nutrition Facts : Calories 200 calories, Fat 8g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 142mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.

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

STRAWBERRY SECRET TUNNEL CAKE



Strawberry Secret Tunnel Cake image

This secret tunnel cake couldn't be easier to make-thanks to a prepared angel food cake! Top with fresh strawberries and enjoy.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (10 oz.) prepared angel food cake
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup ice cubes
1-1/2 cups thawed COOL WHIP Whipped Topping
1 cup chopped fresh strawberries, divided

Steps:

  • Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
  • Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before serving.

Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.9118 g, Sugar 0 g, Protein 3 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

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