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Chocolate Raspberry Tunnel Cake Recipe

Chocolate Raspberry Tunnel Cake Recipe

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.
TOTAL TIME: Prep: 50 min. Bake: 45 min. + chilling YIELD:12 servings

Ingredients

  • 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
  • FILLING:
  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.)
  • 4. 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.
  • 5. 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.

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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.