- 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 drops red food coloring, optional
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 1 cup fresh raspberries
- Lemon peel strips and additional fresh raspberries, optional
- Cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and 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 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. Set aside 1 cup cream cheese mixture; fold berries and reserved cake cubes into remaining mixture. Fill tunnel with cake cube mixture; replace top.
- Spread reserved cream cheese mixture over top of cake to within 1 in. of edge. Frost top edge and sides of cake with remaining whipped topping. Garnish with lemon peel and additional berries if desired. Chill. Yield: 12 servings.
Reviews forChocolate 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"