Chocolate Walnut Bundt Tunnel Cake Food

CHOCOLATE-PHILADELPHIA TUNNEL CAKE

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.

CHOCOLATE BUNDT CAKE

Steps:

• Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
• With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
• Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
• Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

CHOCOLATE WALNUT BUNDT CAKE

Steps:

• Combine cake mix, pudding mix, milk, sour cream and eggs in large mixing bowl. Beat on low speed 1 minute.
• Beat on high speed 2 minutes.
• Stir in chocolate chips and nuts.
• Pour into greased and floured Bundt pan or tube pan.
• Bake at 350 degrees for 55-65 minutes or until wooden pick inserted in cake comes out clean.
• Cool in pan on wire rack for 20 minutes. Invert onto rack to cool completely.

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.

DEVIL'S BUNDT CAKE

Steps:

• Cake:Preheat oven to 325 degrees. Spray a 12-cup nonstick bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
• Scrape batter into prepared pan and bake until tops springs back when lightly touched, 1 hour to 1 hour 15 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
• Glaze:Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.

CHOCOLATE TUNNEL CAKE

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.

BANANA CHOCOLATE WALNUT CAKE

Steps:

• Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
• Stir together flour, baking soda, and salt.
• Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
• With mixer at low speed, add flour mixture and mix until just incorporated.
• Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
• Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.

CINNAMON WALNUT BUNDT CAKE

Steps:

• Set oven to 350 degrees F (set oven rack to second lowest position).
• Grease a 12-cup bundt pan.
• In a medium bowl, sift together first 7 ingredients.
• In another bowl cream butter and sugar until light.
• Add in eggs; beat until light and fluffy (about 4 minutes).
• Beat in vanilla and oil.
• Alternately add in the flour and milk(can use half and half cream instead of milk) to the creamed mixture until blended.
• Fold in the nuts and chocolate chips (if using).
• Bake 45-50 minutes, or until cake test done with a toothpick.

CHOCOLATE COCONUT BUNDT CAKE

Steps:

• Can use a chocolate glaze if you prefer.
• Preheat oven to 350° degrees.
• Grease and flour a 10" bundt pan.
• Filling: In a small bowl, beat egg whites till foamy.
• Slowly add sugar while beating whites until stiff peaks form.
• Stir in flour and coconut and set mixture aside.
• Cake batter: In a large bowl, mix remaining ingredients.
• Beat for 2 minutes with mixer at medium speed.
• Pour about 1/3 to 1/2 of the batter into the pan.
• Spoon the coconut mixture evenly on top of the batter.
• Fill the pan with the remaining batter.
• Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
• Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
• When cool, top with glaze.
• Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.

CHOCOLATE WALNUT BUNDT TUNNEL CAKE

Steps:

• Preheat oven to 350°F Grease and flour bundt pan.
• FOR THE FILLING: Combine brown sugar, cocoa, vanilla, walnuts and chocolate chips. Beat the egg whites until they are stiff and fold into the mixture.
• FOR THE CAKE: Beat until light the soft butter. Add sugar and cream well. Beat together the egg yolks, 2 eggs, and vanilla and add to the sugar and butter mixture.
• Sift together the flour and baking powder. Beat flour into the butter egg mixture.
• Pour three quarters of batter into prepared bundt pan and make a groove through it with the back of a spoon.
• Fill groove with chocolate mixture. Cover with remaining batter. Bake 60 to 70 minutes until tested done.
• Nuts About Chocolate.