STRAWBERRY SECRET TUNNEL CAKE
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
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
STRAWBERRY TUNNEL CREAM CAKE
When strawberries are in season, this is the recipe I reach for. There is never any left overs when I make this for my family and friends. Great on hot summer days.
Provided by Linda Easley
Categories Cakes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Invert cake on serving platter. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1-inch thick.
- 2. Remove cake from center, leaving 1-inch thick base on bottom of cake. Tear cake removed from center into bite-size d pieces; reserve.
- 3. In large mixture bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract, and food coloring.
- 4. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice cake.
- 5. Frost with remaining whipped topping. Chill 3 to 4 hours
- 6. Garnish with strawberries if desired. Return leftovers to refrigerator or freeze.
STRAWBERRY TUNNEL CAKE
My son doesn't like traditional birthday cakes and always asks for something with strawberries for the occasion. I hit the jackpot when I dreamed up this delicious cake with a "surprise" inside. -Janis Borstad, Ponsford, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes., In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping. , Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 267 calories, Fat 8g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 256mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
TUNNEL OF FUDGE CAKE (CAKE MIX)
This is a very rich cake, but using a mix makes it that much easier. Everyone loves it when I make it.
Provided by jamiej
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 670.2, Fat 41.2, SaturatedFat 13.6, Cholesterol 119.8, Sodium 644.8, Carbohydrate 69, Fiber 2.8, Sugar 41.8, Protein 10.3
TUNNEL OF LOVE LEMON TEA CAKE
Make and share this Tunnel of Love Lemon Tea Cake recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour a 6 to 8-cup bundt pan and set aside.
- Blend the cream cheese with the 1/4 cup granulated sugar and the vanilla.
- Scrape the bowl; add the egg and mix well. Set aside while you prepare the cake batter.
- Sift the flour, the 1-1/3 cups granulated sugar, baking soda, and salt into a mixing bowl; whisk briefly to blend.
- Whisk in the oil, lemon zest, and about half of the buttermilk until smooth. This first addition will prevent lumps from forming; do not be tempted to pour in all of the liquid at once.
- Whisk in the remaining buttermilk, mixing only long enough to combine.
- Pour half of the cake batter into the prepared bundt pan.
- Dollop the cream cheese mixture over the batter, trying to center it in the pan so it doesn't reach either edge.
- Cover with the remaining batter.
- Bake for about 55 minutes, until the top is golden brown and slightly firm to the touch. If you check it with a toothpick or cake tester, there should be only traces of cream cheese and no loose batter.
- Cool the cake in the pan for 15 minutes; invert onto a rack to cool completely.
- To add the final touch, stir the lemon juice into the confectioners' sugar until smooth. Drizzle the glaze over the cake in a random pattern.
Nutrition Facts : Calories 558.9, Fat 22.2, SaturatedFat 5.6, Cholesterol 48.2, Sodium 427.6, Carbohydrate 84.5, Fiber 1, Sugar 57, Protein 7
CHOCOLATE FILLED ANGEL FOOD CAKE
This is a delicious cake and it looks nice, too. You can bake your own or pick up an angel food cake at your local supermarket.
Provided by luvmybge
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.
- Cut around cake 1 inch from outer edge down to 1 inch from the bottom.
- Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.
- Create a tunnel in middle of cake by removing the tunneled out cake 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.
- (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.
ANGEL BERRY TUNNEL CAKE
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
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 (LOST RECIPES)
I just read this in Cook's Country magazine. This cake was all the rage when I was a little girl. Pillsury discontinued the "secret ingredient" which was a Double Dutch Fudge frosting mix. The writer of this article reworked the recipe, (2 dozen times!) until she came up with this, which she says is just like the 1966 Bake-Off winner, with the fudgy "tunnel" frosting-like filling that holds its shape when cut. I'm saving it here to try! Cooking time includes required cooling time.
Provided by Chef PotPie
Categories Dessert
Time 4h30m
Yield 1 bundt cake, 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Do not use a cake tester, toothpick, or skewer to test the cake-the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
- With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
- Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.
- For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.).
Nutrition Facts : Calories 683, Fat 40.8, SaturatedFat 17.8, Cholesterol 159.3, Sodium 243, Carbohydrate 77.5, Fiber 4.1, Sugar 52.6, Protein 8
TUNNEL OF LOVE CAKE RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 17
Steps:
- Combine ingredients as listed, beating on high speed of electric mixer 6 mins or till smooth, thick & creamy. Set aside while you make "tunnel" mixture. Tunnel Mixture: Melt both chocolates with cream cheese over medium heat, stirring till smooth. Add milk little at a time & then sugar a little at a time, too. Beat on low speed of electric mixer till creamy, cooking on low 1 min. Set this aside. Grease 10" Bundt Pan with Crisco and pour cake batter carefully into pan. Make halo around tube portion of pan with chocolate mixture, applying it carefully to top of batter, to within 1" of outside edge of pan, but allowing it to touch tube portion of pan. Bake at 350F 55 to 60 mins in greased but uncoated Bundt pan, but bake it at 325F 55 mins if using a colored Teflon-lined Bundt Pan. Test cake for doneness by inserting paper-covered, wire trash-bag "twist" through cake. If it comes out clean of any wet batter, place cake pan on wire rack to cool for 1 hour till cool to touch. Invert onto platter. Drizzle with the Tunnel Of Love Glaze. Tunnel Of Love Glaze: In top of double boiler over simmering water, melt chocolate, butter, light corn syrup, hot water, stirring till smooth. Remove from heat & beat in powdered sugar till smooth. Drizzle this over slightly warm cake. Serves 8 to 10.
TUNNEL OF FUDGE CAKE
This is an awesome cake I tried at work. A coworker brought it in one day and I just had to ask fro the recipe. Do not omit nuts, they are needed to achieve the "fudge like" consistency in the middle. You must have your oven at the exact temperature or it will not turn out. Place an oven thermometer inside your oven until it reaches 350 degrees fahrenheit, then place mixture in oven. thanks Wendy.
Provided by queenbeatrice
Categories < 60 Mins
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan.
- For the cake: In large bowl, combine sugar and butter; 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, cocoa and walnuts 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.
- For the Glaze: In small bowl, combine powdered sugar, 1/4 cup cocoa enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
- High Altitude (3500-6500 ft).
- Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.
Nutrition Facts : Calories 724.3, Fat 43.4, SaturatedFat 19.6, Cholesterol 177.2, Sodium 229.2, Carbohydrate 81.3, Fiber 4.3, Sugar 57, Protein 10.3
TUNNEL OF FUDGE CAKE
So rich and gooey! This cake is made completely from scratch-no mixes required. The secret to the fudgy tunnel is the addition of the nuts-don't be stingy with them! It's from Pillsbury Best of the Bakeoff.
Provided by Kaarin
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour a 12 cup bundt pan or 10 inch tube pan.
- In large bowl, beat butter and sugar till fluffy.
- Add eggs, one at a time, beating well after each addition.
- Gradually add 2 cups powdered sugar, flour and cocoa.
- Stir in nuts by hand.
- Spoon batter into pan; spread evenly.
- Bake at 350 F for 58-62 minutes.
- Note: you won't be able to test for doneness since the filling is soft, so accurate temperature and timing is key.
- Cool in pan 1 hour.
- Invert on serving platter and cool completely.
- In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.
- Spoon over cake, drizzling down sides.
- Store tightly covered.
TUNNEL OF CHERRY CAKE
I used to make this a lot and lost the recipe, finally found it again on another web site. Good cake and pretty presentation.
Provided by mandabears
Categories Dessert
Time 50m
Yield 1 bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a Bundt pan.
- I use Bakers Joy.
- In a large bowl combine all ingredients, except nuts and cherry filling at low speed until all ingredients are moistened.
- Beat 2 minutes at high speed.
- Spoon 2/3 batter into pan.
- Spoon 1 cup of cherry pie filling evenly in narrow ring over batter.
- Don't let cherries touch side of pan.
- Cover with remaining cake batter.
- Bake at 350 degrees 36-40 minutes until top is golden brown.
- Cool upright in pan for 1/2 hour.
- Invert onto cake plate.
- Sprinkle with confectioner sugar and serve with remaining cherry pie filling.
Nutrition Facts : Calories 3814.8, Fat 153.3, SaturatedFat 33, Cholesterol 50.6, Sodium 3749.7, Carbohydrate 573.5, Fiber 8.2, Sugar 281.2, Protein 39.8
TUNNEL-OF-FUDGE CAKE
The original tunnel-of-fudge cake won second place in the 1966 Pillsbury Bake-Off Contest for the late Ella Rita Helfrich of Houston. That version used a fudge icing mix to create a gooey chocolate center. But Pillsbury discontinued the icing mix, and the resulting clamor of home bakers led Pillsbury to release a recipe for making tunnel-of-fudge cake from scratch. In 2004, The Times presented an adaptation of that recipe with the help of Shirley Corriher, a biochemist and the author of "Cookwise" and "Bakewise," books about how scientific principles can be applied to cooking and baking.
Provided by The New York Times
Categories snack, cakes, dessert
Time 4h
Yield 1 cake
Number Of Ingredients 14
Steps:
- Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees (see note).
- On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add 2 tablespoons butter and 1/4 teaspoon salt. Toss well and set aside.
- Generously butter the inside of a large 12-cup Bundt cake pan.
- In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.
- Beat in 3/4 teaspoon salt, vanilla and vegetable oil.
- Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.
- With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.
- In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.
- Bake for 40 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 40-minute cooking time.
- When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.
Nutrition Facts : @context http, Calories 727, UnsaturatedFat 20 grams, Carbohydrate 87 grams, Fat 41 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 273 milligrams, Sugar 60 grams, TransFat 1 gram
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