- 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."
"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."