This glazed, chocolate
nut Bundt cake has a moist tunnel of chocolate cream cheese running
through its center.
Chocolate
Cream Cheese Tunnel Cake
- 1 1/4 cups semisweet chocolate
chips
- 2 (8-ounce) packages cream
cheese, softened
- 3/4 cup granulated sugar
- 3 tablespoons milk
- 1 (18.25-ounce) package
chocolate cake mix
- 3/4 cup cold coffee
- 1/4 cup vegetable oil
- 3 large eggs
- 2/3 cup chopped nuts
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate
chips
- Preheat oven to 350°F
(175°C). Grease and flour a 10-inch tube or Bundt pan.
- Melt 1 1/4 cups chocolate
chips in double boiler over simmering water. With electric mixer, combine cream cheese,
sugar, milk, and melted chocolate.
Beat until smooth. Set aside.
- Combine cake mix, coffee,
oil, and eggs, and beat with electric mixer for 4 minutes. Pour into prepared pan. Sprinkle
with nuts.
- Mound cream cheese mixture
around tube, but do not spread to touch sides of pan.
- Bake for 55 to 65 minutes
until top springs back when pressed lightly in center. Cool upright in pan one hour before
inverting.
- To make glaze: Heat 1/2
cup cream in small saucepan over medium heat until it just begins to boil. Remove from
heat and stir in 1/2 cup chocolate
chips until melted and smooth. Drizzle warm glaze over
cooled cake.
- Store, covered, in refrigerator.
Makes 12 servings.
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