Chocolate Raspberry Tunnel Cake

Name: Chocolate Raspberry Tunnel Cake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 12 servings Toasted sliced almonds and additional fresh raspberries, optional; 57 grams baking cocoa; 1 teaspoons baking powder; 0 teaspoons baking soda; 151 grams butter, softened; 170 grams packages each) cream cheese, softened; 3 eggs; 250 grams all-purpose flour; 81 milliliters lemon juice; 315 milliliters 2% milk; 120 grams fresh raspberries; 2 drops red food coloring, optional; 333 grams sugar; 397 grams can sweetened condensed milk; 1 teaspoons vanilla extract; 340 grams carton frozen whipped topping, thawed, divided

You can never have too many dessert recipes, so give Chocolate Raspberry Tunnel Cake a try. One serving contains 714 calories, 16g of protein, and 39g of fat. This recipe serves 12. Head to the store and pick up food coloring, butter, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Ingredients you will need

Vanilla

Egg

Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Milk

Transfer to a greased and floured 10-in. tube pan.

Equipment you will use

Frying Pan

Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

Cool 10 minutes before removing from pan to a wire rack to cool completely.

Equipment you will use

Wire Rack

Frying Pan

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.)

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.

Ingredients you will need

Whipped Topping

Food Color

Cream Cheese

Lemon Juice

Berries

Extract

Milk

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.

Ingredients you will need

Whipped Topping

Sprinkle with almonds and additional raspberries if desired. Chill.

Ingredients you will need

Raspberries

Almonds

Equipment

Ingredients

Servings:

1teaspoons

almond extract 12servings

Toasted sliced almonds and additional fresh raspberries, optional 57grams

baking cocoa 1teaspoons

baking powder 0teaspoons

baking soda 151grams

butter, softened 170grams

packages each) cream cheese, softened 3

eggs 250grams

all-purpose flour 81milliliters

lemon juice 315milliliters

2% milk 120grams

fresh raspberries 2drops

red food coloring, optional 333grams

sugar 397grams

can sweetened condensed milk 1teaspoons

vanilla extract 340grams

carton frozen whipped topping, thawed, divided

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Masia de la Luz Cava Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Masia de la Luz Cava Brut

Lively and intense, this Cava has beautiful notes of green apple and honey as well as refreshing acidity. Perfect as an aperitif and with any seafood-inspired recipe.