- 2/3 cup butter, softened
- 1-2/3 cups sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1-1/3 cups 2% milk
- 2 packages (3 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup lemon juice
- 1/2 teaspoon almond extract
- 2 to 4 drops red food coloring, optional
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 1 cup fresh raspberries
- Toasted sliced almonds and additional fresh raspberries, optional
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
- Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool 10 minutes before removing from pan to a wire rack to cool completely. Cut a 1-in. slice off top of cake; set aside. Hollow out the bottom portion of cake, leaving a 1-in. shell. Cube the removed cake to measure 1 cup; set aside. (Save remaining cake for another use.)
- Beat cream cheese until fluffy. Gradually beat in milk, lemon juice, extract and food coloring if desired. Fold in 1 cup whipped topping. Fold berries and reserved cake cubes into mixture. Fill tunnel with cake cube mixture; replace top.
- Spoon cake cube mixture over top of cake to within 1 in. of edge and into center hole of cake. Frost top edge and sides of cake with remaining whipped topping. Sprinkle with almonds and additional raspberries if desired. Chill. Yield: 12 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Chocolate Raspberry Tunnel Cake
"a dense cake, not very tall. I substituted canned cherries for the raspberries. Everyone liked it."
"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"
"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."