A delightfully surprising “tunnel”of cream cheese and chocolate chips makes this cake a sure winnerwith young and old alike!
Recipe: Cream Cheese-ChocolateChip Tunnel Cake
Cake:2 cups granulated sugar 1 cup vegetable oil 2 large eggs, beaten lightly 2 teaspoons vanilla extract 1 teaspoon baking soda 2 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup unsweetened cocoa 3 cups all-purpose flour 1 cup buttermilk 1 cup strong coffeeFilling: 1/4 cup granulated sugar 1 (8-ounce) package cream cheese – softened 1 teaspoon vanilla extract 1 large egg 1 cup (6-ounces) miniature semisweet chocolate chipsGlaze: 1 cup powdered sugar 3 tablespoons unsweetened cocoa 2 tablespoons butter, melted 2 to 3 tablespoons Hot water
Preheat oven to 350°F (175°C).Generously grease a 10-inch Bundt or tube pan. Set aside.
For the cake: Combine sugar, oil and eggsin a large mixing bowl. Beat for one minute until smooth. Addremaining cake ingredients and beat at medium speed for threeminutes, scraping sides of bowl occasionally. Set batter asideand prepare filling.
For filling: Cream the sugar with creamcheese at medium-high speed. Add the vanilla and egg and beatuntil smooth. Stir in the chocolate chips, mixing well.
Pour half of the cake batter into theprepared pan. Spoon the filling mixture evenly over the layerof batter, then carefully pour remaining batter over the filling.
Bake for 65 to 70 minutes or until caketests done when lightly pressed in the center and cake springsback. Cool cake on a wire rack for 20 to 25 minutes before removingfrom pan. Cool completely before glazing.
For the glaze: Combine all ingredientsto form a consistency thin enough to drizzle decoratively onthe cooled cake.
Makes 12 servings.
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