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Brownie Fudge Tunnel Cakes
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Brownie Fudge Tunnel Cakes

45 Minutes
15 Min Prep
45 Min Cook
Don't mistake these treats for funnel cakes—they're much easier. You just need brownie mix, chocolate and whipped topping for these fudge-filled sweets.
What You Need
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12 servings
Original recipe yields 12 servings
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1 pkg. (18.3 to 19.5 oz.) brownie mix (13x9-inch pan size)
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 350°F.
2
Cut 3 oz. semi-sweet chocolate evenly into 12 pieces.
3
Prepare brownie mix as directed on package; spoon into 12 muffin cups sprayed with cooking spray. Press 1 chocolate piece into center of batter in each cup, completely covering chocolate piece with batter.
4
Bake 20 min. Cool cakes in pan 10 min.; invert onto wire rack.
5
Melt remaining semi-sweet chocolate as directed on package; drizzle onto 12 dessert plates. Place 1 cake on each plate; top with COOL WHIP.
Kitchen Tips
Size-Wise
Looking for a special treat? One serving of this cake is full of chocolately flavor.
Substitute
Prepare using BAKER'S White Chocolate.
Make Ahead
Cakes can be made ahead of time. Prepare, bake and cool as directed. Wrap tightly and freeze up to 3 months. When ready to serve, remove desserts from freezer and let stand at room temperature several hours or until thawed. Serve as directed.
Nutrition
Calories
400
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 130mg
6%
Total Carbohydrates 46g
17%
Dietary Fibers 1g
4%
Sugars 33g
66%
Protein 3g
6%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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.
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