Fudgy Cream Cheese Tunnel Cake
Source of Recipe
unknown
List of Ingredients
11/4 cups semisweet chocolate chips
2 8-ounce packages cream cheese, softened
3/4 cup white sugar
3 tablespoons heavy cream
1 18.25-ounce package chocolate cake mix
3/4 cup cold, brewed coffee
1/4 cup vegetable oil
2/3 cup chopped pecans
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
Recipe
Preheat oven to 350 degrees. Grease and lightly flour a 10-inch tube or
Bundt pan, tapping out excess.
In a small saucepan over medium heat, melt 11/4 cups chocolate chips. In a
bowl, beat together the cream cheese, sugar, 3 tablespoons heavy cream and
melted chocolate until smooth.
In a separate bowl, beat together the cake mix, coffee, oil and eggs until
just mixed. Pour into the prepared pan. Sprinkle with nuts. Mound the cream
cheese mixture around the pan, but do not spread to the edges.
Bake in the preheated oven for 55 to 65 minutes until a toothpick inserted
in the center comes out clean. Cool 1 hour in the pan before inverting.
To prepare the glaze, heat 1/2 cup heavy cream in small saucepan over medium
heat until the edges are bubbly. Mix in 1/2 cup chocolate chips and stir
until melted and smooth. Simmer 1 minute, until slightly thickened. Pour
glaze over the cake, letting it to flow down the sides. Cool completely,
allowing the glaze to set. Store in the refrigerator.
Makes 12 servings.
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