Best Fudgy Cream Cheese Tunnel Cake Recipes

TUNNEL OF FUDGE CHEESECAKE

Steps:

• For crust, preheat oven to 400. Mix all ingredients and press into the bottom of a 9 inch spring form pan and bake 5 minutes.
• Bring all cheesecake ingredients to room temperature before starting.
• Beat cream cheese and sugar till fluffy and then add eggs one at a time Beat after each is added.
• Add flour cream and salt.
• Take out 2 cups of filling. In a small bowl melt chocolate, then mix w/ the 2 cups filling and set aside.
• In the remaining filling add vanilla.
• Place half of this mixture on top of crust.
• Take the chocolate mixture and drop by teaspoonfuls in a circle on top of the above. Be sure to leave the center clear of chocolate and also a 3 inch edge around crust.
• Carefully spoon remaining vanilla mixture over all covering the chocolate carefully so not to disturb ring but making a smooth top.
• Place in a glass pan with 2 cups of water and bake at 400° for 15 minutes. Bake another 50 minutes, lowering the oven temp 25 degrees every 10 minutes stopping at 300°. Let cool till room temp and then cover and refrigerate overnight.

CREAMY FUDGE TUNNEL CAKE

Steps:

• 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.

CHOCOLATE TUNNEL FUDGE CAKE

Steps:

• Preheat oven to 350 degree F.
• Set oven rack to second-lowest position.
• Grease and flour a 12-cup bundt pan.
• In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
• Combine flour, baking cocoa, baking powder, baking soda and salt.
• In another small bowl, combine the coffee with the buttermilk.
• Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
• Stir in nuts and 1 tsp vanilla.
• Pour half of the cake mixture into the prepared bundt pan.
• in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
• Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
• Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
• Top with remaining cake batter.
• Bake for 1 hour and 10 minutes, or until cake tests done.
• Cool in the pan on a wire rack for 15 minutes.
• Remove from pan; cool completely on wire rack.
• To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
• Drizzle over the cooled cake.