When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Chocolate Tunnel Cake Recipe

Chocolate Cream Cheese
Tunnel Cake Recipe

Chocolate Cream Cheese Tunnel Cake decorated for Halloween

Can you imagine the decadence of eating chocolate cake with chocolate cheesecake inside it?! Well that is exactly what you get with this wonderful Chocolate Cream Cheese Tunnel Cake recipe.

1 1/4 cups semisweet chocolate chips
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3 Tb milk
1 (18.25-ounce) pkg chocolate cake mix
3/4 cup cold coffee
1/4 cup vegetable oil
3 large eggs
2/3 cup chopped nuts
1/2 cup heavy cream
1/2 cup semisweet chocolate chips

Oven Temp ~ 350°
Baking Time ~ 55 to
Pan Type ~ 10 inch tube pan or Bundt cake pan

Chocolate Tunnel Cake Directions

Preheat oven to 350°, grease and flour pan.

Melt 1 1/4 cups chocolate chips in double boiler over simmering water.
With electric mixer, combine cream cheese, sugar, milk and melted chocolate.
Beat until smooth. Set aside.

Combine cake mix, coffee, oil and eggs; beat the batter with electric mixer for 4 minutes.
Pour cake batter into prepared pan.
Sprinkle the top with nuts.

Mound cream cheese mixture onto top of cake mixture around tube, but do not spread to touch sides of pan.

Bake tunnel cake until the top springs back when pressed lightly in center.
Cool cake upright in pan for one hour before inverting.

To make glaze:
Heat 1/2 cup cream in small saucepan over medium heat until it just begins to boil. Remove from heat and stir in 1/2 cup chocolate chips until melted and smooth.
Drizzle warm glaze over cooled cake. Or make a cream cheese glaze and color it fun holiday fun.
Store chocolate cream cheese tunnel cake, covered in refrigerator.
Makes 12 servings.
Nutrition facts: for Chocolate Tunnel Cake
Serving Size 175 g
Calories 651
Calories from Fat 368
Total Fat 40.9g 63%
Saturated Fat 18.6g 93%
Cholesterol 95mg 32%
Sodium 540mg 22%
Total Carbohydrates 68.3g 23%
Dietary Fiber 3.5g 14%
Sugars 48.4g
Protein 8.5g
Vitamin A 13% • Vitamin C 0% • Calcium 11% • Iron 16%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!