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Chocolate PHILADELPHIA Tunnel Cake

Chocolate PHILADELPHIA Tunnel Cake recipe
photo by:kraft
I made this twice. Once for a co-workers b-day and then for my Dad's b-day. I added chocolate chips in the cream cheese mix the second time around. It was loved both ways.
posted by
on 4/26/2009
10 min
55 min
16 servings
Magazine Acquisition

What You Need

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  granulated sugar
tsp.  vanilla, divided
pkg.   (2-layer size) chocolate cake mix
cup  powdered sugar
oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
Tbsp.  milk

Make It

HEAT oven to 350°F.

GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 2 packages cream cheese, granulated sugar, egg and 1 tsp. vanilla with mixer until well blended; set aside.

PREPARE cake batter as directed on package; pour half the batter into prepared pan. Spoon cream cheese mixture in ring around center of cake batter; cover with remaining cake batter.

BAKE 45 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool completely.

BEAT remaining vanilla, powdered sugar, 2 oz. cream cheese and milk with whisk until well blended. Drizzle over cake on serving plate. Let stand until set.

Kraft Kitchens Tips

Savor a serving of this special-occasion dessert. And since it serves 16 people, it makes a great dessert to serve at your next party!
To make cupcakes instead, line 24 muffin cups with paper liners. Prepare cake batter and cream cheese mixture as directed. Spoon 1/4 cup batter into each cup; top with 1 Tbsp. cream cheese mixture and an additional 1/4 cup cake batter. Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans. Makes 24 servings.
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