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Slice into this moist cake and get ready for a wonderful surprise. The fluffy raspberry filling in the “tunnel” gives this chocolate cake its tasty twist.
This recipe is:
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Nutritional Facts 1 slice equals 562 calories, 25 g fat (17 g saturated fat), 109 mg cholesterol, 255 mg sodium, 75 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as Chocolate Raspberry Tunnel Cake in Taste of Home December/January 2010, p47
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Reviewed on Jan. 25, 2011 by havetomakedinner
a dense cake, not very tall. I substituted canned cherries for the raspberries. Everyone liked it.
Reviewed on Dec. 02, 2010 by KScales
We have reviewed this recipe due to the comment below. The recipe is correct at two 3-ounce packages of cream cheese. Kraft Philadelphia cream cheese comes in 3 and 8 ounce packages. However, if you can't find the smaller one, use 6 ounces from a larger package.Taste of Home Test Kitchen
We have reviewed this recipe due to the comment below. The recipe is correct at two 3-ounce packages of cream cheese. Kraft Philadelphia cream cheese comes in 3 and 8 ounce packages. However, if you can't find the smaller one, use 6 ounces from a larger package.
Taste of Home Test Kitchen
Reviewed on Dec. 01, 2010 by jseeman
I made this cake for a bake sale at work and it was pretty straight forward on how to make it. It tasted good and I made it look pretty darn close to what the picture looks like.NOTE: There is a BIG typo in the filling. It's two 8 ounce packages of cream cheese (not 3 ounce). Also, I needed at least 4 drops of food coloring to get a decent pink for the center.If I decide to make this again, I would probably put buttercream frosting on the outside instead of whipped topping. It seems like cheating and whipped topping isn't all that fun to work with when 'frosting' a cake. But that's just me.
I made this cake for a bake sale at work and it was pretty straight forward on how to make it. It tasted good and I made it look pretty darn close to what the picture looks like.
NOTE: There is a BIG typo in the filling. It's two 8 ounce packages of cream cheese (not 3 ounce). Also, I needed at least 4 drops of food coloring to get a decent pink for the center.
If I decide to make this again, I would probably put buttercream frosting on the outside instead of whipped topping. It seems like cheating and whipped topping isn't all that fun to work with when 'frosting' a cake. But that's just me.
Reviewed on Feb. 16, 2010 by tonjeskris
Would not make this again. The instructions were not useful and could not get the cake to turn out right. The cake was also really dry and just did not turn out like the picture.
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