Chocolate-PHILADELPHIA Tunnel Cake – a delicious recipe with PHILADELPHIA Cream Cheese, granulated sugar, egg, vanilla, chocolate cake mix, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Beat 2 pkg.
3
cream cheese, granulated sugar, egg and 1 tsp.
4
vanilla with mixer until blended.
5
Prepare cake batter as directed on package.
6
Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
7
Spoon cream cheese mixture into ring around center of cake batter; cover with remaining cake batter.
8
Bake 45 min.
9
or until toothpick inserted near center of cake comes out clean.
10
Cool in pan 10 min.
11
Loosen cake from sides of pan with knife; invert onto wire rack.
12
Gently remove pan.
13
Cool cake completely.
14
Whisk remaining cream cheese and vanilla with powdered sugar and milk until blended; drizzle over cake.
15
Let stand until glaze is firm.
656
kcal
Calories
35
g
Fat
75
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2-1/4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (18 oz.), softened, divided, 1/4 cup granulated sugar, 1 egg, 2 tsp. vanilla, divided, and more.
Yes, Chocolate-PHILADELPHIA Tunnel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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