Chocolate Raspberry Tunnel Cake

Name: Chocolate Raspberry Tunnel Cake
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

17 ingredients

5 steps

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

Directions

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 350° 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.