Comida Kraft
Recipe Box

Chocolate-PHILADELPHIA Tunnel Cake

Prep Time
15
min.
Total Time
1
hr.
Servings

16 servings

Who says you can't please everyone? We think you can with this Chocolate-PHILADELPHIA Tunnel Cake—and you'll be pleased to see how simple it is to make.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Size Wise

Since this impressive cake serves 16 people, it makes a great dessert to serve at your special occasion.

Variation

To instead prepare as cupcakes, line 24 muffin pan cups with paper liners. Prepare cake batter and cream cheese mixture as directed. Spoon 1/4 cup cake batter into each prepared muffin 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 to wire racks; cool completely. Prepare cream cheese glaze as directed; drizzle over cupcakes. Makes 24 servings.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 340
Total fat 23g
Saturated fat 9g
Cholesterol 90mg
Sodium 360mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 21g
Protein 5g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this cake for the first time for a work function, it was a big hit. I made this cake for the first time for a work function, it was a big hit. I took the advice from another reviewer & added more sugar to the cream cheese mixture to little less than 1 cup. I also baked it exactly 45 min,toothpick was still wet but when it came out of the pan it slid right onto the plate. Cake did crack slightly but once turned over you don't notice a thing. Very moist and glaze was delicous !
Date published: 2009-01-25
Rated 4 out of 5 by from Very easy and so delicious! Very easy and so delicious! I did however have some trouble with the recipe. The cake boiled up and over the tube pan and was not done after 45 minutes. It was a very humid day and I was using a new silicone pan. I will make this again but will use only one 8oz package of cream cheese. Took it to work on my birthday and everyone loved it. Said it tasted like a cheesecake. It was also very pretty.
Date published: 2007-03-30
Rated 3 out of 5 by from The cake took longer than 45 min. The cake took longer than 45 min. It came out of the Bundt pan well, but split while cooling on the plate. When cutting the cake, the cream cheese filling had gaps in it and started crumbling. It definitely did not look like the photo. The taste was excellent.....everyone loved it. Why did the filling fall apart? I want to make this again, but would like to find out what went wrong first.
Date published: 2007-04-16
Rated 3 out of 5 by from I would probably make this again but I had the same issue with the toothpick check. I would probably make this again but I had the same issue with the toothpick check. The toothpick was wet so I cooked it longer and the cream cheese did come out dry. I also thought the cream cheese mixture had a strange flavor. maybe it wasn't sweet enough for the cake. I would suggest more sugar in the cream cheese mixture. The glaze is great and the cake is very moist.
Date published: 2008-03-24
Rated 3 out of 5 by from My kids liked this dessert served with fresh whipped cream. My kids liked this dessert served with fresh whipped cream. I had a hard time with it. When I check it after 45 minutes the toothpick came out wet. So I left it in a little longer and then the cream cheese centre was dry afterwards. I think I would make this again. But I will try adding some melted chocolate to the filling and see if it turns out better.
Date published: 2008-03-05
Rated 5 out of 5 by from Very Good, I didn't have any problems testing when done I just made sure I checked toward the sides... Very Good, I didn't have any problems testing when done I just made sure I checked toward the sides of the pan where the cake and not cream cheese was, I think it would be good with chocolate drizzle too! It was amazingly not too heavy and not too sweet. Very Very Good, I took it to a church function and everyone wanted the recipe.
Date published: 2008-06-18
Rated 5 out of 5 by from I'm not a big chocolate cake fan, so I tried this recipe for my husband. I'm not a big chocolate cake fan, so I tried this recipe for my husband. He loved it so much that he made me try it. The cream cheese mixture really helps balance out the chocolate cake. My husband ended up taking the rest of the cake to work because this recipe makes a lot of cake. His co-workers really enjoyed this cake also.
Date published: 2005-12-27
Rated 5 out of 5 by from I used devil food cake mix on mine with with the cream cheese mixture and icing. I used devil food cake mix on mine with with the cream cheese mixture and icing. Mine was really good. I might recommend swirling the cream cheese mixture instead of putting it in the center of the pan. I took it to work and everyone bragged on it, and I thought it was delicious. Easy to make and will definitely make again!!
Date published: 2006-02-02
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