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Red Velvet Cake with Cheesecake Tunnel




Source of Recipe


BBR


Recipe Introduction


Posted by: Maddymoo


List of Ingredients




Filling:
3/4 cup white morsels
1 (8 oz) brick cream cheese, softened
3 tablespoons sugar
1/4 teaspoon each – lemon juice and vanilla

Cake Base:
Flour-Added “Pam for Baking”
1 package (18.25 oz) white cake mix with pudding (Pillsbury or Betty Crocker)
8 tablespoons melted butter (original recipe used margarine)
3 tablespoons unsweetened natural cocoa powder
3 large eggs
1 cup buttermilk
1 ounce red food coloring (more if needed)
1/2 teaspoon vanilla

Chocolate Ganache
1/2 cup heavy cream
1 cup semi-sweet chocolate morsels or 6 oz good semi-sweet chocolate, cut up
1 tablespoon butter

Garnish: 1 cup white morsels (more or less)


Recipe



Preheat oven to 325 degrees F.

Prepare filling: In a microwave-safe mixing bowl, melt white chips by microwaving on 70% power for 1 minute, then stirring. Repeat, microwaving at 20 second intervals, until melted. Alternatively, you can melt morsels+ in a double boiler. Beat cream cheese, sugar and lemon into melted white chips. Set aside.

Prepare cake: Spray a 10 inch (12 cup) Bundt pan with cooking spray. In a mixing bowl, stir together cake mix, melted butter, cocoa powder, eggs, red food coloring and vanilla. Stir until the cake mix is moistened and powder won’t fly up when you beat it. Beat with an electric mixer for about 3 minutes, stopping to scrape bowl halfway through.
Pour half of the red batter into the sprayed Bundt pan. Spoon the cream cheese mixture in a neat ring around the Bundt pan, being careful not to touch sides of pan. Spoon the remaining batter over the cream cheese, covering it completely.

Bake on middle rack for 45-50 minutes (lighter colored pans might take up to an hour or 70 minutes) or until a wooden skewer inserted in cake comes out fairly clean. Let cool on a rack for 10 minutes; invert the cake onto the rack to cool.

When the cake has cooled, prepare the glaze. Place the cream in a saucepan and heat it over medium just until it starts to bubble around the edges. Turn the heat to low and add chocolate. Remove from heat and stir in butter. Spoon the mixture over the cake.

Prepare garnish. Place white chips in a microwave-safe bowl and melt on 70% power for 1 minute. Stir, then microwave at 70% power for 20 second intervals or until melted. Spoon into a zipper bag. Snip a tiny bit off end of zipper bag (1/16 or less) from edge. Squeeze over cake. Chill until set.