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Chocolate PHILADELPHIA® Tunnel Cake




Source of Recipe


Kraft


List of Ingredients




2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
1 egg
2 tsp. vanilla, divided
1 pkg. (2-layer size) chocolate cake mix
1 cup powdered sugar
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk


Recipe



PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 2 pkg. cream cheese, the granulated sugar, egg and 1 tsp. of the vanilla in medium bowl with electric mixer on medium speed until well blended; set aside.
PREPARE cake batter as directed on pkg.; pour half of the batter into prepared pan. Spoon cream cheese mixture in ring around center of cake batter; cover with remaining cake batter.
BAKE 45 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 30 min. Loosen cake from side of pan; invert onto serving platter. Cool completely.
BEAT remaining 1 tsp. vanilla, the powdered sugar, 2 oz. cream cheese and the milk with wire whisk until well blended. Drizzle over cake. Let stand until set.