Creamy Fudge Tunnel Cake Food

TUNNEL OF FUDGE CAKE (CAKE MIX)

Steps:

• Place milk in pan and whisk in pudding, cook until comes to a boil, 4-5 minutes. Remove from heat and stir in chips and butter until smooth and thick; set aside.
• Preheat oven to 350F; prepare 12 cup bundt pan.
• Mix cake, oil, sour cream, Irish cream, eggs, and vanilla in a bowl.
• Reserve 2 cups of batter. Pour remaining batter into pan; spoon pudding in a ring on top (DO NOT ALLOW PUDDING TO TOUCH THE SIDES!) spoon reserved batter on top.
• Bake for 45-50 minutes (mine is done around 30 minutes, just make sure to keep an eye on it).
• You can frost, drizzle melted chocolate or just dust with powdered sugar.

TUNNEL OF FUDGE CAKE RECIPE

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!

CHOCOLATE TUNNEL FUDGE CAKE

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.

PEANUT TUNNEL OF FUDGE CAKE

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

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.

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.

TUNNEL OF FUDGE BANANA CAKE

Steps:

• For the fudge filling:.
• Finely chop the chocolate and place into a medium heat-proof bowl.
• Heat the cream and butter in a small pot until the butter has melted and the cream is gently steaming.
• Pour this over the chocolate in the bowl. Let sit for 5 minutes then gently stir until all the chocolate has melted.
• Let this mixture cool at room temperature for 45-60 minutes, stirring occasionally, until thickened but still pipeable.
• Prepare the pan:.
• Preheat the oven to 350 degrees F.
• Use the 2 tablespoons of softened butter and a pastry brush to coat a 12-cup bundt pan very well. Add the cocoa powder to the the pan, tilting and tapping the pan to coat as much of the inside as possible. Tap out any excess cocoa powder.
• For the cake:.
• In a large bowl, beat the butter, granulated sugar and dark brown sugar together until smooth. Beat in the eggs one at a time until smooth. Add the salt, vanilla, baking powder, vegetable oil and mashed banana and stir together until well-combined.
• Add the flour and cocoa powder to the bowl and mix until just combined.
• Scoop 3 cups of the cake batter into the prepared bundt pan. Spread out into an even layer.
• Transfer the thickened, cooled fudge filling to a piping bag. Pipe the fudge filling in a thick ring all the way around in the centre of the batter.
• Cover the fudge filling with the remaining cake batter and spread out evenly in the pan.
• Bake for 35-40 minutes. The cake will look risen and dry on top. You won't be able to test this cake with a toothpick as the centre will still be gooey when the cake is finished baking, so you must ensure your oven is at the correct temperature.
• Remove the cake from the oven and let cool for 20 minutes in the pan. Loosen the edges of the cake with a small spatula or butter knife, flip the cake out onto a wire rack and leave to cool completely.
• For the frosting:.
• In a small bowl, stir together the powdered sugar, cocoa powder and milk until smooth.
• Spoon over the top of the cooled cake, letting it drip down the sides of the cake. Top with the dried banana chips and leave the icing to set for a few minutes before cutting into the cake.
• Tools:.
• 12-cup Nordicware Classic Bundt Pan (aka Anniverary Bundt Pan). Buy it now on Amazon: https://www.amazon.com/Nordic-Ware-12-Cup-Bundt-Pan/dp/B0000CFLM2.

SNOW TUNNEL CAKE

Steps:

• Prepare and bake the cake as directed on the package. Allow to cool. Remove from pan. Slice a 1 inch layer off the top. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
• In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.

TUNNEL OF FUDGE CAKE

Steps:

• Preheat the oven to 180 degrees, 350 degrees F. Prepare the pan by buttering lightly.
• Cream the butter (make sure the butter is very soft) on a medium speed and gradually add the caster suagr (NOT the icing sugar) beating until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Gradually add the icing sugar, beating to blend well
• Grab a wooden spoon, and by hand stir in the flour and cocoa until well blended, and then add the walnuts.
• Pour the batter in the prepared tin, spreading evenly with a spatula. Put in the oven and bake for 45-50 minutes, or until the top is set and the edges are beginning to pull away from the sides of the pan. (Bare in mind, the cake has a gooey centre, so the skewer method will not work)
• Allow the cake to cool in the pan for 1 hour and 30 mins. This may seem alot but it is needed. The cake is not particularly strong, so flip it out directly onto the plate and cool for 2 hours
• For the Glaze:
• While you're waiting for the cake to cool, mix the icing sugar, cocoa and 4 tps of milk. Beat with a mixer until the mixture has a smooth texture. Add more milk to get the consistency for drizzling. When the righ consistency is reaching, drizzling over the coole cake.