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A delightfully surprising "tunnel"
of cream cheese and chocolate chips makes this cake a sure winner
with young and old alike!
Cream Cheese-Chocolate Chip
Tunnel Cake
- Cake:
- 2 cups granulated sugar
1 cup vegetable oil
2 large eggs, beaten lightly
2 teaspoons vanilla extract
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened cocoa
3 cups all-purpose flour
1 cup buttermilk
1 cup strong coffee
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- Filling:
1/4 cup granulated sugar
1 (8-ounce) package cream cheese - softened
1 teaspoon vanilla extract
1 large egg
1 cup (6-ounces) miniature semisweet chocolate chips
-
- Glaze:
1 cup powdered sugar
3 tablespoons unsweetened cocoa
2 tablespoons butter, melted
2 to 3 tablespoons Hot water
- Preheat oven to 350°F (175°C). Generously
grease a 10-inch Bundt or tube pan. Set aside.
- For the cake: Combine sugar, oil and eggs
in a large mixing bowl. Beat for one minute until smooth. Add
remaining cake ingredients and beat at medium speed for three
minutes, scraping sides of bowl occasionally. Set batter aside
and prepare filling.
- For filling: Cream the sugar with cream
cheese at medium-high speed. Add the vanilla and egg and beat
until smooth. Stir in the chocolate chips, mixing well.
- Pour half of the cake batter into the
prepared pan. Spoon the filling mixture evenly over the layer
of batter, then carefully pour remaining batter over the filling.
- Bake for 65 to 70 minutes or until cake
tests done when lightly pressed in the center and cake springs
back. Cool cake on a wire rack for 20 to 25 minutes before removing
from pan. Cool completely before glazing.
- For the glaze: Combine all ingredients
to form a consistency thin enough to drizzle decoratively on
the cooled cake.
Makes 12 servings.
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