Chocolate Cheesecake Tunnel Cake Recipe 455

Steps:

• Heat oven to 350°F.
• Beat 2 pkg. cream cheese, granulated sugar, egg and 1 tsp. vanilla with mixer until blended.
• Prepare cake batter as directed on package. Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Spoon cream cheese mixture into ring around center of cake batter; cover with remaining cake batter.
• Bake 45 min. or until toothpick inserted near center of cake comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan. Cool cake completely.
• Whisk remaining cream cheese and vanilla with powdered sugar and milk until blended; drizzle over cake. Let stand until glaze is firm.

Steps:

• 1.Preheat oven to 350 degrees. 2.For the cake: Place the cake mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Beat 2 to 3 minutes more until combined. 3.Pour 2/3 of the batter in a greased and floured 12 cup bundt pan. 4.Mix together filling ingredients. Spread filling over the batter and top with remaining batter 5.Bake for 45-55 minutes until the cake springs back when lightly pressed and is starting to pull away from the sides of the pan. 6.Cool on wire rack for 20 min, invert it onto a rack and cool 20 minutes more. 7.For the glaze, combine the chocolate chips and heavy cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture has thickened slightly, 1 to 2 minutes or melt the chips with the heavy cream in the microwave. 8.Place the cake on a serving platter and drizzle the warm glaze over it. 9.Store cake covered in the refrigerator.

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
• Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
• With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
• Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
• Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
• Bake for 45 minutes, then cool completely.
• Invert the cake onto a wire rack set on top of a baking tray.
• To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
• Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
• Once the glaze has set, slice the cake and serve.
• Enjoy!

Steps:

• Preheat oven to 350F Generously grease/spray a 10" Bundt or tube pan.
• TO MAKE THE CAKE: In a large mixing bowl, combine the sugars, oil and eggs and beat for 1 minute until smooth. Add the remaining cake ingredients and beat on medium for 2 to 3 minutes. Set aside.
• TO MAKE THE FILLING, in another bowl, cream the sugar with the cream cheese, then add everything else and blend till smooth.
• TO ASSEMBLE: Ladle half the batter into the pan. Spoon filling evenly over this layer. Cover with remaining batter.
• Bake for 70 minutes, or until the top springs back when touched.
• Let cake cool for at least 30 minutes before removing it from the pan. If it sticks, place it on a warm burner to loosen it up and help release it. The cake firms up as it cools.
• TO MAKE THE GLAZE: In a bowl comine all the ingredients to form a pourable glaze, thinning with water if needed. Pour over the cooled cake.