Time 1h10m Number Of Ingredients 9 Steps:
Preheat the oven to 350 F. Coat a 12-cup fluted tube cake pan with cooking spray, and sprinkle 1 tablespoon of cocoa powder over the bottom and sides of pan. Tap the sides of the pan lightly to spread cocoa around, and dump out any excess. Set aside. In stand mixer fitted with paddle attachment, cream the butter and sugar until light, fluffy, and nearly doubled in size. Scrape the sides and bottom of the bowl with a spatula. Add eggs one at a time, beating well in between each addition. Add the vanilla extract with the last egg. Scrape the sides and bottom of the bowl with a spatula. Adjust the mixer speed to low, then slowly add 2 cups of powdered sugar until combined. In a small bowl, whisk together the flour and ¾ cup of cocoa powder. Pour over the wet ingredients, and fold in by hand with a spatula. When the dry ingredients are nearly incorporated, add in the chocolate chips, and continue to fold batter until seamless. Pour the batter into the prepared pan, and bake for 1 hour until top is set and edges of cake are pulling away from sides of the pan. Cool for 1 1/2 hours on wire rack, then invert and let cool for another hour. When the cake has cooled, combine the remaining ¾ cup of powdered sugar, remaining ¼ cup of cocoa powder, and milk in a small bowl. Whisk together until desired consistency is reached. If icing is too thick, add a little more milk to loosen it up. Spoon icing over top of cake, making sure some runs down the sides. Slice, serve, and enjoy!
Yield 12 Number Of Ingredients 17 Steps:
In medium pan, combine 1 1/2 c milk and pudding mix. cook as directed on package Add chocolate chips and stir until melted. set aside. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or tube pan. In large bowl, combine sugar, butter and shortening. Beat till light and fluffy. Add vanilla and eggs. Mix well. Add flour, 1/2 c cocoa, baking powder, salt, and 1 cup milk to bowl. Beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts. Reserve 2 cups of the batter. Pour remaining batter into greased and floured pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling. Bake at 350 F (175 degrees C) for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour in pan, then turn out onto a wire rack and cool completely. In small bowl, combine confectioners sugar and 1/4 cup cocoa. Add enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides.
Time 1h15m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners’ sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely. For the glaze: In a small bowl, combine 3/4 cup confectioners’ sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.
Time 4h Yield 1 cake Number Of Ingredients 14 Steps:
Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees (see note). On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add 2 tablespoons butter and 1/4 teaspoon salt. Toss well and set aside. Generously butter the inside of a large 12-cup Bundt cake pan. In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating. Beat in 3/4 teaspoon salt, vanilla and vegetable oil. Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks. With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners’ sugar and the cocoa. In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan. Bake for 40 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 40-minute cooking time. When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.
Time 1h Yield 16 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Beat 2 pkg. cream cheese, granulated sugar, egg and 1 tsp. vanilla with mixer until blended. Prepare cake batter as directed on package. Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Spoon cream cheese mixture into ring around center of cake batter; cover with remaining cake batter. Bake 45 min. or until toothpick inserted near center of cake comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan. Cool cake completely. Whisk remaining cream cheese and vanilla with powdered sugar and milk until blended; drizzle over cake. Let stand until glaze is firm.
Time 55m Yield 1 Cake, 16 serving(s) Number Of Ingredients 11 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.
Time 4h45m Yield 8 to 10 servings Number Of Ingredients 18 Steps:
Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray. Combine the flour, peanuts and peanut butter powder (if using) in a large bowl. Lightly stir the eggs and egg yolks in a bowl with a fork until they are just streaky; set aside. Beat the butter in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the granulated sugar, then the brown sugar and beat until fluffy, about 4 minutes. Beat in the peanut oil, vanilla and salt; scrape down the sides of the bowl. Reduce the mixer speed to low and add the beaten eggs in three additions. Beat in the confectioners’ sugar and cocoa powder until just combined; do not overmix. Fold in the flour-peanut mixture with a rubber spatula. Pour the batter into the prepared Bundt pan and spread it evenly. Bake 45 minutes (be careful not to overbake). Transfer to a rack and let cool 20 minutes in the pan. Gently press down on the cake to remove any air bubbles in the tunnel (it’s OK if the cake cracks a little bit), then let cool completely in the pan, 3 hours. Make the glaze: Whisk the confectioners’ sugar, milk, peanut butter, vanilla and salt in a medium bowl until smooth. Invert the cake onto a plate and pour the glaze on top.
Time 1h30m Yield Serves 8 Number Of Ingredients 10 Steps:
Preheat the oven to 180 degrees, 350 degrees F. Prepare the pan by buttering lightly. Cream the butter (make sure the butter is very soft) on a medium speed and gradually add the caster suagr (NOT the icing sugar) beating until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the icing sugar, beating to blend well Grab a wooden spoon, and by hand stir in the flour and cocoa until well blended, and then add the walnuts. Pour the batter in the prepared tin, spreading evenly with a spatula. Put in the oven and bake for 45-50 minutes, or until the top is set and the edges are beginning to pull away from the sides of the pan. (Bare in mind, the cake has a gooey centre, so the skewer method will not work) Allow the cake to cool in the pan for 1 hour and 30 mins. This may seem alot but it is needed. The cake is not particularly strong, so flip it out directly onto the plate and cool for 2 hours For the Glaze: While you’re waiting for the cake to cool, mix the icing sugar, cocoa and 4 tps of milk. Beat with a mixer until the mixture has a smooth texture. Add more milk to get the consistency for drizzling. When the righ consistency is reaching, drizzling over the coole cake.
More about “creamy fudge tunnel cake recipes”
Time 1h30m Yield 10-12 serving(s) Number Of Ingredients 21 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.
