What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Cream Cheese-Chocolate Chip Tunnel Cake

Mama Mangia

Mama Mangia

Super Moderator
Cream Cheese-Chocolate Chip Tunnel Cake



Cake:
2 cups granulated sugar
1 cup vegetable oil
2 large eggs, beaten lightly
2 teaspoons vanilla extract
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened cocoa
3 cups all-purpose flour
1 cup buttermilk
1 cup strong coffee

Filling:
1/4 cup granulated sugar
1 (8-ounce) package cream cheese - softened
1 teaspoon vanilla extract
1 large egg
1 cup (6-ounces) miniature semisweet chocolate chips

Glaze:
1 cup powdered sugar
3 tablespoons unsweetened cocoa
2 tablespoons butter, melted
2 to 3 tablespoons Hot water

1. Preheat oven to 350*F (175*C). Generously grease a 10-inch Bundt or tube pan. Set aside.
2. For the cake: Combine sugar, oil and eggs in a large mixing bowl. Beat for one minute until smooth. Add remaining cake ingredients and beat at medium speed for three minutes, scraping sides of bowl occasionally. Set batter aside and prepare filling.
3. For filling: Cream the sugar with cream cheese at medium-high speed. Add the vanilla and egg and beat until smooth. Stir in the chocolate chips, mixing well.
4. Pour half of the cake batter into the prepared pan. Spoon the filling mixture evenly over the layer of batter, then carefully pour remaining batter over the filling.
5. Bake for 65 to 70 minutes or until cake tests done when lightly pressed in the center and cake springs back. Cool cake on a wire rack for 20 to 25 minutes before removing from pan. Cool completely before glazing.
6. For the glaze: Combine all ingredients to form a consistency thin enough to drizzle decoratively on the cooled cake.

Makes 12 servings.
 
Oh my gosh..chocolate and cream cheese together. Two of my fav things.
Must try..Thanks Mama.
 
:) Mama, This cake sounds mm good! I love coffee any way. You are so good!
Have you ever heard of an instant - coffee frosting - for cakes? My belated Mother-in-law used to make one & use it on her pumpkin cake. I never got the recipe. I thought maybe you would know. Cookie :)
 
Last edited:
cookie -

there are so many -

here's some -

Coffee-Scotch Icing

1 cup granulated sugar
1/2 cup brown sugar
2/3 cup double-strength coffee
1 tbsp light corn syrup
2 egg whites


Cook sugars, coffee and corn syrup (without stirring) to 240F or until small amount dropped from tip of spoon spins a long thread.

Beat egg whites until stiff but not dry, pour syrup slowly into egg whites, beating constantly. Continue beating until thick enough to spread.

Will frost 2 (9-inch) layers.



Mocha Buttercream Frosting


1/2 cup Unsweetened Cocoa
1 lb. confectioners sugar
1 stick (4 oz.) butter, softened
2 teaspoons instant coffee granules, dissolved in 1/4 cup coffee

Combine confectioners sugar and cocoa in a bowl and stir well to combine. Add the softened butter and mix in gently. Add the coffee liquid a small amount at a time, and beat with electric beater until smooth and spreadable. You may not need all of the coffee liquid and you may also need to add slightly more.
 
Mama, Thank You. I'm going to try the Mocha butter cream frosting. It sounds like the closest one to it. I remember she did use instant coffee in hers. Cookie :)
 
You must log in or register to reply here.
Back
Top