Chocolate Raspberry Tunnel Cake Recipe

Name: Chocolate Raspberry Tunnel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup butter, softened; 1-2/3 cups sugar; 3 eggs; 1/2 teaspoon vanilla extract; 2 cups all-purpose flour; 2/3 cup baking cocoa; 1-1/4 teaspoons baking powder; 1/4 teaspoon baking soda; 1-1/3 cups 2% milk; 2 packages (3 ounces each) cream cheese, softened; 1 can (14 ounces) sweetened condensed milk; 1/3 cup lemon juice; 1/2 teaspoon almond extract; 2 to 4 drops red food coloring, optional; 1 carton (12 ounces) frozen whipped topping, thawed, divided; 1 cup fresh raspberries; Toasted sliced almonds and additional fresh raspberries, optional

Servings: persons

2/3 cup butter, softened
1-2/3 cups sugar
3 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1-1/3 cups 2% milk
2 packages (3 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon almond extract
2 to 4 drops red food coloring, optional
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 cup fresh raspberries
Toasted sliced almonds and additional fresh raspberries, optional

1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
2
Transfer to a greased and floured 10-in. tube pan. Bake at 350u00b0 for 45-55 minutes or until a toothpick inserted in the center comes out clean.
3
Cool 10 minutes before removing from pan to a wire rack to cool completely. Cut a 1-in. slice off top of cake; set aside. Hollow out the bottom portion of cake, leaving a 1-in. shell. Cube the removed cake to measure 1 cup; set aside. (Save remaining cake for another use.)
4
Beat cream cheese until fluffy. Gradually beat in milk, lemon juice, extract and food coloring if desired. Fold in 1 cup whipped topping. Fold berries and reserved cake cubes into mixture. Fill tunnel with cake cube mixture; replace top.
5
Spoon cake cube mixture over top of cake to within 1 in. of edge and into center hole of cake. Frost top edge and sides of cake with remaining whipped topping. Sprinkle with almonds and additional raspberries if desired. Chill.

1179

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2/3 cup butter, softened, 1-2/3 cups sugar, 3 eggs, 1/2 teaspoon vanilla extract, and more.

Yes, Chocolate Raspberry 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.

Chocolate Raspberry Tunnel Cake

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