Chocolate Tunnel Cake

1. 1

   Place cake on serving plate.

2. 2

   Cut a 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside.

3. 3

   With small sharp knife, cut a 1-inch wide and 1-inch deep tunnel around center of interior of cake, being careful to not cut through to bottom or side of cake.

4. 4

   Remove cake cutout; reserve for snacking or another use.

5. 5

   Pour milk into medium bowl.

6. 6

   Add dry pudding mix.

7. 7

   Beat with wire whisk 2 minutes or until well blended.

8. 8

   Remove 1/2 cup of the pudding; place in medium bowl.

9. 9

   Set aside.

10. 10

    Spoon remaining pudding into tunnel of cake; cover with top of cake.

11. 11

    Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended.

12. 12

    Spread onto top and side of cake.

13. 13

    Refrigerate at least 1 hour before serving.

14. 14

    Store leftover cake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.