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Chocolate Raspberry Tunnel Cake

 Chocolate Raspberry Tunnel Cake
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.
12 ServingsPrep: 50 min. Bake: 45 min. + chilling


  • 2/3 cup butter, softened
  • 1-2/3 cups sugar
  • 3 eggs
  • 1/2 teaspoon McCormick® Pure 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 McCormick® Pure 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

2 of 2

Chocolate Raspberry Tunnel Cake (continued)


  • 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.
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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.