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    You are in: Home / Recipes / Chocolate Tunnel Fudge Cake Recipe
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    Chocolate Tunnel Fudge Cake

    Chocolate Tunnel Fudge Cake. Photo by Breezytoo

    1/1 Photo of Chocolate Tunnel Fudge Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Kittencalskitchen's Note:

    A delicious moist bundt cake with a cream cheese filling in the middle topped with a delicious chocolate glaze! :)

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    Units: US | Metric



    1. 1
      Preheat oven to 350 degree F.
    2. 2
      Set oven rack to second-lowest position.
    3. 3
      Grease and flour a 12-cup bundt pan.
    4. 4
      In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
    5. 5
      Combine flour, baking cocoa, baking powder, baking soda and salt.
    6. 6
      In another small bowl, combine the coffee with the buttermilk.
    7. 7
      Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
    8. 8
      Stir in nuts and 1 tsp vanilla.
    9. 9
      Pour half of the cake mixture into the prepared bundt pan.
    10. 10
      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.
    11. 11
      Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
    12. 12
      Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
    13. 13
      Top with remaining cake batter.
    14. 14
      Bake for 1 hour and 10 minutes, or until cake tests done.
    15. 15
      Cool in the pan on a wire rack for 15 minutes.
    16. 16
      Remove from pan; cool completely on wire rack.
    17. 17
      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.
    18. 18
      Drizzle over the cooled cake.

    Ratings & Reviews:

    • on April 07, 2011


      Fudgy yummy goodness! If you don't like coconut, then don't use it. We did not use nuts do to allergies. Because of this I put more than half of better in pan before putting in the filling. My filling sank to the bottom while baking, but it turned out good. It took closer to 1 hour 45 minutes to bake. Thank you! Another winner from Kittencal!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2007


      Very moist and fudgey, this cake is absolutely delicious! The filling inside is a nice surprise! I love the presentation of it and served to several family members who also thought it was wonderful! Thank you Kittencal for another great recipe! :) I made this for the Cake-A-Thon in memory of Chef-I-Am.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2006


      MMMMMMM good!! This recipe makes a moist delicious cake with a surprize inside. I left out the coconut as I did not have any on hand and it is still yummy. The only thing I would do different is when making the glaze thin it down a little more so that the glaze goes down the sides. I used only one tablespoon hot water as i didn't want the glaze to run too much and what i got was glaze that pretty much stayed put where I placed it :) on top. But that is operator error not the recipe :) One other thing that always elludes me is when mixing dry ingredients in with wet, in my haste to get it mixed I always end up with powdered something all over my kitchen. With this recipe I have a fine coat of cocoa :) Okay off to dust the kitchen to burn some calories so I can have another piece of cake :) Thank you Kit another winner!! :)shirley(:

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Tunnel Fudge Cake

    Serving Size: 1 (204 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 840.9
    Calories from Fat 406
    Total Fat 45.1 g
    Saturated Fat 14.4 g
    Cholesterol 87.8 mg
    Sodium 831.1 mg
    Total Carbohydrate 106.5 g
    Dietary Fiber 5.6 g
    Sugars 70.0 g
    Protein 10.8 g

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