Fudgy Cream Cheese Tunnel Cake Recipes

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:

• Grease and flour a 12 cup bundt pan or 10 inch tube pan.
• In large bowl, beat butter and sugar till fluffy.
• Add eggs, one at a time, beating well after each addition.
• Gradually add 2 cups powdered sugar, flour and cocoa.
• Stir in nuts by hand.
• Spoon batter into pan; spread evenly.
• Bake at 350 F for 58-62 minutes.
• Note: you won't be able to test for doneness since the filling is soft, so accurate temperature and timing is key.
• Cool in pan 1 hour.
• Invert on serving platter and cool completely.
• In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.
• Spoon over cake, drizzling down sides.
• Store tightly covered.

Steps:

• For crust, preheat oven to 400. Mix all ingredients and press into the bottom of a 9 inch spring form pan and bake 5 minutes.
• Bring all cheesecake ingredients to room temperature before starting.
• Beat cream cheese and sugar till fluffy and then add eggs one at a time Beat after each is added.
• Add flour cream and salt.
• Take out 2 cups of filling. In a small bowl melt chocolate, then mix w/ the 2 cups filling and set aside.
• In the remaining filling add vanilla.
• Place half of this mixture on top of crust.
• Take the chocolate mixture and drop by teaspoonfuls in a circle on top of the above. Be sure to leave the center clear of chocolate and also a 3 inch edge around crust.
• Carefully spoon remaining vanilla mixture over all covering the chocolate carefully so not to disturb ring but making a smooth top.
• Place in a glass pan with 2 cups of water and bake at 400° for 15 minutes. Bake another 50 minutes, lowering the oven temp 25 degrees every 10 minutes stopping at 300°. Let cool till room temp and then cover and refrigerate overnight.