Creamy Fudge Tunnel Cake

Recipe by Claire312
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 16
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    cups semi-sweet chocolate chips
  • 2
    (8 ounce) packages cream cheese, softened
  • 34
  • 3
    tablespoons cream
  • 1
    (18 1/2 ounce) package chocolate cake mix
  • 34
    cup cold, brewed coffee
  • 14
    cup vegetable oil
  • 23
    cup chopped pecans
  • 12
    cup semi-sweet chocolate chips
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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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