Creamy Fudge Tunnel Cake
- Reviews 5
Ready In: 55 mins
Serves: 16
Yields: 1 Cake
Ingredients
- 1 1⁄4 cups semi-sweet chocolate chips
- 2 (8 ounce) packages cream cheese, softened
- 3⁄4 cup white sugar
- 3 tablespoons cream
- 1 (18 1/2ounce) package chocolate cake mix
- 3⁄4 cup cold, brewed coffee
- 1⁄4 cup vegetable oil
- 3 eggs
- 2⁄3 cup chopped pecans
- 1⁄2 cup heavy whipping cream
- 1⁄2 cup semi-sweet chocolate chips
Directions
- 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.
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