Tunnel or Funnel?

Looks like I have nothing better to do again so I am sharing more recipes with you. I hope you get to try some of them -
Enjoy!

Tunnel of Fudge Cake - Bake-Off® Contest 17, 1966

Cake
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*

Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

Strawberry Tunnel Cake

• 1 package (16 ounces) angel food cake mix
• 2 packages (3 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup lemon juice
• 1/4 teaspoon almond extract, optional
• 6 drops red food coloring, optional
• 1 cup sliced fresh strawberries
• 1 carton (12 ounces) frozen whipped topping, thawed, divided

  1. Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour.
  2. Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes.
  3. In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping.
  4. Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight. Yield: 12-16 servings.

Tunnel of Berries Cake

• 6 eggs, separated
• 2-1/4 cups cake flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 3/4 cup water
• 1/2 cup canola oil
• 1-1/2 teaspoons vanilla extract, divided
• 1/4 teaspoon cream of tartar
• 4 cups fresh whole strawberries, divided
• 2-1/2 cups heavy whipping cream

  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, 1 cup sugar, baking powder, cinnamon and salt. In a bowl, whisk the egg yolks, water, oil and 1 teaspoon vanilla; add to dry ingredient. Beat until well blended. In another large bowl and with clean beater, beat egg whites and cream of tartar on medium speed until soft peaks form. Fold into yolk mixture.
  2. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake at 325° for 60-70 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
  3. Slice off the top 1/2 in of the cake; set aside. With a knife, cut a tunnel abut 1-1/2 in. deep in top of cake, leaving a 3/4-in. shell. Remove cake from tunnel and save for another use. Chop half of the strawberries; set aside. In a chilled large bowl, beat whipping cream until it begins to thicken. Gradually add the remaining sugar and vanilla, beating until stiff peaks form. Combine 1-1/2 cups cream mixture and chopped berries.
  4. Fill the tunnel with strawberry mixture. Replace cake top. Frost cake with the remaining cream mixture. Refrigerate. Just before serving, cut the remaining strawberries in half and use to garnish the cake. Refrigerate leftovers. Yield: 12 servings.

Chocolate Macaroon Tunnel Cake
The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder.

• 1/2 cup shortening
• 1 3/4 cups white sugar
• 1 egg yolk
• 2 teaspoons vanilla extract
• 4 eggs
• 2 cups sifted all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup cold water
• 1/2 cup sour cream
• COCONUT MACAROON FILLING:
• 1 egg white
• 1/4 cup white sugar
• 1 cup flaked coconut
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• VANILLA GLAZE:
• 2 cups sifted confectioners’ sugar
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 2 tablespoons milk, or as needed

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
  3. In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
  4. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
  5. To make vanilla glaze, mix together the confectioners’ sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

Chocolate-Philadelphia Tunnel Cake

2-1/4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (18 oz.), softened, divided
1/4 cup granulated sugar
1 egg
2 tsp. vanilla, divided
1 pkg. (2-layer size) chocolate cake mix
1 cup powdered sugar
2 Tbsp. milk

Heat oven to 350°F.
Beat 2 pkg. cream cheese, granulated sugar, egg and 1 tsp. vanilla with mixer until blended.
Prepare cake batter as directed on package. Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Spoon cream cheese mixture into ring around center of cake batter; cover with remaining cake batter.
Bake 45 min. or until toothpick inserted near center of cake comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan. Cool cake completely.
Whisk remaining cream cheese and vanilla with powdered sugar and milk until blended; drizzle over cake. Let stand until glaze is firm.

Peanut Tunnel of Fudge Cake

For the cake:
• Nonstick cooking spray
• 2 1/4 cups all-purpose flour
• 2 cups honey-roasted peanuts
• 2 tablespoons peanut butter powder (optional)
• 4 large eggs plus 2 egg yolks
• 2 1/2 sticks unsalted butter, cut into pieces, at room temperature
• 1 1/2 cups granulated sugar
• 3/4 cup packed dark brown sugar
• 1/3 cup roasted peanut oil
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/2 cups confectioners’ sugar
• 3/4 cup unsweetened cocoa powder
For the glaze:
• 1 1/2 cups confectioners’ sugar
• 3 tablespoons milk
• 1/4 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt

Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray. Combine the flour, peanuts and peanut butter powder (if using) in a large bowl. Lightly stir the eggs and egg yolks in a bowl with a fork until they are just streaky; set aside.
Beat the butter in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the granulated sugar, then the brown sugar and beat until fluffy, about 4 minutes. Beat in the peanut oil, vanilla and salt; scrape down the sides of the bowl. Reduce the mixer speed to low and add the beaten eggs in three additions. Beat in the confectioners’ sugar and cocoa powder until just combined; do not overmix. Fold in the flour-peanut mixture with a rubber spatula.
Pour the batter into the prepared Bundt pan and spread it evenly. Bake 45 minutes (be careful not to overbake). Transfer to a rack and let cool 20 minutes in the pan. Gently press down on the cake to remove any air bubbles in the tunnel (it’s OK if the cake cracks a little bit), then let cool completely in the pan, 3 hours.
Make the glaze: Whisk the confectioners’ sugar, milk, peanut butter, vanilla and salt in a medium bowl until smooth. Invert the cake onto a plate and pour the glaze on top.

TUNNEL OF FUDGE CAKE

2 cups all purpose flour
1 1/2 cups soft butter
6 eggs
1 1/2 cups sugar
1 tsp vanilla
2 cups chopped walnuts or any other nuts
1 pkg. Pillsbury two layer size double Dutch fudge butter cream frosting mix

Cream butter in large mixing bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar, continue beating at high speed until light and fluffy.
By hand, stir in flour, frosting mix and nuts until well blended. Add vanilla. Pour batter into greased Bundt pan or 10-inch tube pan.
Bake at 350°F for 60-65 minutes. Cool 2 hours before removing from pan. Cool completely before serving.
Servings: 20

Gingerbread Tunnel Cake

Filling
1 package (8 ounce size) cream cheese
1 egg
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground ginger

Cake
3 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup mild molasses
3 eggs
1 cup lukewarm milk (100 degrees F to 105 degrees F)

Glaze
2 cups confectioners’ sugar
2 tablespoons milk
crystallized ginger or sliced almonds, for garnish (optional)

Filling: In a medium-size bowl, beat cream cheese on medium speed until smooth. Beat in egg, sugar, flour, vanilla and ginger until blended.

Heat oven to 350 degrees F. Lightly coat 12-cup bundt pan with nonstick cooking spray.

Cake: In a medium-size bowl, whisk together flour, ginger, baking soda, cinnamon, salt and cloves.

In a large bowl, beat together butter and both sugars until smooth and creamy, about 2 minutes. Beat in the molasses, scraping down side of bowl. Add eggs, one at a time, beating well after each addition.

On low speed, beat in flour mixture alternately with milk in 3 additions, beginning and ending with flour.

Pour half the batter into prepared bundt pan. Transfer filling to small plastic bag; snip off small piece from corner. Pipe filling in ring into center of pan, trying to keep filling from touching side of pan. Top with remaining batter, covering filling completely.

Bake in 350 degree F oven 50 to 55 minutes or until toothpick inserted in center comes out fairly clean. Let cool in pan on wire rack for 5 minutes. Invert pan onto rack; gently tap sides to release cake. Remove pan; let cool.

Glaze: Sift confectioners’ sugar into medium-size bowl. Stir in enough milk until smooth and good glazing consistency. Pour over cake. Garnish with ginger or almonds, if desired. Refrigerate, covered, up to 2 days.

Magic Tunnel Chocolate Cake

Cake:
1 pkg DH Moist Deluxe German Chocolate Cake Mix
1 (3.4 oz) pkg instant chocolate pudding and pie filling
4 large eggs
1 cup water or milk
1/3 cup vegetable oil
1/2 cup semi-sweeet chocolate mini morsels

Tunnel Filling:
12 oz. cream cheese
1/4 cup sugar
1 egg
1/2 tsp. vanilla extract
Glaze:
1/2 cup DH Creamy Home-Style Chocolate Frosting

Preheat oven 350 degrees. Grease and flour 10-inch Bundt pan.
In a small bowl, using electric mixer, beat cream cheese and sugar until smooth. Add the egg and vanilla to mixture and blend well. Set aside.
Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. fold in the mini morsels. Reserve 1 cup of batter for later. Pour remaining batter into pan.
Spoon cream cheese mixture on top of the chocolate batter in pan. Spoon the reserved batter over the cream cheese mixture.
Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heate resistant serving plate. Cool completely.
For glaze, place frosting in microwave-safe bowl. Microwave on high power 10-15 seconds. Stir until smooth. Drizzle over cake.

Cherry Tunnel Cake

• 1 box white cake mix with pudding
• 3 egg whites
• 1/3 cup vegetable oil
• 1/2 cup water
• 1/2 cup sour cream
• 1, 21 ounce can cherry pie filling

  1. Grease and flour a bundt pan. In large bowl, combine cake mix, egg whites, oil, water and sour cream until moistened. Beat at medium speed for 2 minutes.
  2. Pour 2/3 of batter into prepared pan. Spoon 1 cup of pie filling over batter. Don’t let filling touch side of pan. Cover with remaining batter.
  3. Bake at 350 degrees F for 45 minutes. Cool upright in pan 25 minutes. Turn onto cake plate. Cool completely. Garnish with additional cherries.

Pumpkin-Ginger Tunnel Cake

This not-too-sweet cake gets a double dose of ginger: dried ginger in the spice mix used to flavor the cake and finely diced crystallized ginger in the cake’s creamy filling. To make chopping sticky crystallized ginger easier, lightly oil your knife.

For the filling
• 12 oz. cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup plus 2 Tbs. granulated sugar
• 1/2 tsp. ground ginger
• 1/4 tsp. kosher salt
• 2 large eggs
• 1/2 tsp. pure vanilla extract
• 1/2 cup very finely chopped crystallized ginger
For the cake
• Softened unsalted butter, for the pan
• 10 oz. (2-1/4 cups) all-purpose flour; more for the pan
• 2 tsp. kosher salt
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 Tbs. ground ginger
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 15-oz. can pure pumpkin purée
• 1-1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 1 tsp. pure vanilla extract
• Confectioners’ sugar, for dusting

Make the filling
In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) beat the cream cheese, sour cream, sugar, ginger, and salt on medium speed until well combined. Add the eggs, one at a time, beating after each addition just until incorporated. Mix in the vanilla and then the crystallized ginger. Transfer to a 1-quart liquid measure and set aside.
Make the cake
Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 12-cup Bundt pan.
Whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves in a medium bowl.
Whisk the pumpkin, sugar, oil, eggs, and vanilla in a large bowl until smooth. In 3 or 4 additions, add the dry ingredients, whisking well between each addition.
Fill the prepared Bundt pan with about half of the batter. Stir the filling to redistribute the chopped ginger. While dragging a large serving spoon through the center of the batter to create a trough, pour all of the filling into the trough; it may overflow the trough a bit, which is OK. Carefully spoon the remaining batter on top and spread to cover.
Bake until a skewer inserted all the way to the bottom comes out clean, 40 to 50 minutes. Cool on a rack for 10 to 15 minutes and then invert onto a serving plate and remove the cake pan. Cool completely. (If not serving the cake within a couple of hours, wrap it in plastic and refrigerate for up to 2 days; serve cold or at room temperature.) Dust the cake with confectioners’ sugar just before serving.

Streusel Tunnel Cake

• Cake:
• 1 box yellow cake mix
• 1-1/3 c. water
• ½ c. vegetable oil
• 3 large eggs
• Filling:
• ½ c. coconut, flaked
• ½ c. brown sugar
• 2 tsp. cinnamon
• ½ c. nuts, finely chopped

• Frosting:
• 2 c. powdered sugar
• 1/3 c. butter
• 2 to 4 T. hot water
• 1-½ tsp. vanilla

  1. Preheat oven to 350° (325° if using a dark or coated can).
  2. Grease bundt pan well and set aside.
  3. Combine cake mix ingredients and pour approximately 2/3 batter into bundt.
  4. Combine filling ingredients, reserve ½ cup.
  5. Spoon mixture into center of bundt, being careful not to touch edges.
  6. Cover with remaining batter and sprinkle reserved filling over top of cake.
  7. Bake 40-45 minutes. Cake is done when toothpick inserted in center comes out clean.
  8. Allow cooling about 15 minutes in pan then invert onto serving platter. Allow complete cooling before frosting.
  9. FROSTING:
  10. Melt butter in saucepan over medium heat. Continue cooking until it becomes light brown.
  11. Blend in sugar and vanilla. Add water, one tablespoon at a time, until glaze is spreading consistency.
  12. Drizzle over cooled cake.

Fudge Filled Vanilla Bundt Cake

Cake
• 1 cup butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 tablespoon vanilla
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• 1½ cups flour
Filling
• 5 ounces cream cheese, room temperature
• 6 ounces semi- sweet chocolate chips, melted
• 1 egg
Glaze
• 1 cup powdered sugar
• 1- 2 Tbsp milk
• mini chocolate chips to garnish

  1. Preheat oven to 325°
  2. Heavily grease a bundt pan with butter or shortening and dust with flour, set aside.
  3. In the bowl of your stand mixer beat the butter and the sugar together for 2 minutes on medium speed until light and fluffy, scraping the sides of the bowl as necessary. Add in the eggs and vanilla and continue mixing until smooth and combined.
  4. Mix the baking powder and salt into the mix and combine.
  5. Turn mixer to low and add in flour and milk in alternating amounts, beginning and ending with the flour. Mix until smooth. Transfer batter into a medium sized bowl, because you will need a clean mixing bowl for the next step.
  6. In the clean bowl of your mixer beat the cream cheese until smooth. Next mix the melted chocolate into the cream cheese, until it’s smooth. Finally beat in the egg into the mixture until creamy.
  7. To assemble the cake spread half of the cake batter into the bottom of the prepared bundt pan. Next spoon the chocolate filling into the center of the batter, keeping the chocolate in the center of the batter so it doesn’t touch the edges. Finally spread the remainder of the batter on top of the chocolate, covering completely.
  8. Bake for 50- 55 minutes or until the cake is set.
  9. Allow the cake to cool in the bundt pan for 10 minutes and then invert pan onto a serving platter or cake stand.
  10. Whisk together the glaze ingredients and drizzle this onto the warm cake. Sprinkle with mini chocolate chips, if desired.
  11. Serve warm or at room temperature.
    Notes
    Store airtight for up to 2 days

Pistachio-Chocolate Tunnel Cake

• 4 eggs
• 1 pkg. (2 layer size) white cake mix
• 1 pkg. (4-serving size) Jell-O Pistachio Instant Pudding
• 1 cup sour cream
• 1/2 cup oil
• 1/2 cup water
• 1/4 cup chocolate syrup
• 1 cup Baker’s Semi-Sweet Chocolate Chips, divided
• 1/4 cup chopped pistachios, divided
• 2 Tbsp. icing sugar

• Preheat oven to 350ºF. Beat eggs, cake mix, dry pudding mix, sour cream, oil, and water in large bowl with electric mixer on medium speed until well blended. Remove 1 cup of the batter; place in medium bowl. Add syrup and 1/2 cup of the chocolate chips to batter in medium bowl; mix well.
• Grease 12-cup fluted tube pan ; sprinkle with 2 Tbsp. of the pistachios and the remaining chocolate chips. Pour half of the plain pistachio batter into pan. Top with chocolate chip-pistachio batter, spreading to within 1/2-inch of edge of pan. (Do not let chocolate chip-pistachio batter touch the edge of pan). Top with remaining plain pistachio batter. Sprinkle with remaining 2 Tbsp. pistachios.
• Bake 1 hour or until wooden toothpick inserted near center comes out clean. Cool 10 min.; remove to wire rack. Cool completely. Sprinkle with icing sugar before serving.

Tunnel of Fudge Cake with Hazelnuts

• Nonstick cooking spray
• 3/4 cup unsweetened, high-quality Dutch-process cocoa powder, plus more for dusting
• 2 cups hazelnuts (9 1/2 ounces)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 cups confectioners’ sugar, plus more for dusting
• 2 1/2 sticks unsalted butter, cut into 1/2-inch dice and softened
• 1 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 3 large eggs
• 3 large egg yolks
• 1/4 cup vegetable oil
• 1 tablespoon pure vanilla extract

  1. Preheat the oven to 350;. Generously coat a 10-inch Bundt pan with nonstick cooking spray and dust it with cocoa powder.
  2. Spread the hazelnuts on a rimmed baking sheet and toast for about 10 minutes, until golden and fragrant. Transfer the hazelnuts to a kitchen towel and let cool slightly, then rub off the skins. Let cool completely. In the bowl of a food processor, pulse the hazelnuts until they are very finely chopped and slightly powdery. Transfer the ground hazelnuts to a medium bowl and whisk in the flour and salt.
  3. Sift the 2 cups of confectioners’ sugar into another medium bowl with the 3/4 cup of cocoa powder. In a standing mixer fitted with the paddle, beat the butter with the granulated sugar and brown sugar at medium speed until fluffy, about 2 minutes. Scrape down the side of the bowl. Reduce the speed to low and beat in the whole eggs and egg yolks, one at a time, until just incorporated. Add the vegetable oil and vanilla extract and beat until the batter is uniform in color, about 1 minute. Add the cocoa mixture and beat until incorporated. Using a spatula, gently fold in the hazelnut mixture until no streaks remain.
  4. Scrape the batter into the prepared pan, smoothing the top. Bake the cake in the middle of the oven for 40 to 45 minutes, until it starts to pull away from the side of the pan and the top just springs back when you touch it; the center should still be soft. Let the cake cool on a rack for at least 2 hours; it may crack and sink slightly. Invert the cake onto a plate and dust with confectioners’ sugar. Cut the cake into wedges and serve.
    Make Ahead
    The Bundt cake can be refrigerated for 2 days. Return to room temperature before serving.

Lemon Yogurt Bundt Cake

• 3 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups plain yogurt
• 1 teaspoon vanilla extract
• 1 lemon, zested
• 1 1/2 cups sugar
• 3 extra large eggs
• 1 cup canola oil
Glaze
• 2 cups confectioner’s sugar
• juice of 1 lemon

Preheat the oven to 350 degrees F. Grease and flour the bundt pan. Mix together the flour, baking powder, baking soda and salt. In a separate bowl, combine the yogurt, vanilla and lemon zest.

In the bowl of an electric mixer, cream together the eggs and sugar. Add the oil and beat until the mixture is thick and light in color, about 3 minutes.

Add the flour mixture alternately with the yogurt mixture, beginning and ending with the flour mixture. Pour the batter into prepared pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then invert the cake onto a cooling rack to cool completely.

Mix together the confectioner’s sugar and the lemon juice until smooth, but pourable. Pour the glaze over the cooled cake.

Chocolate Bundt Cake with Pumpkin Cheesecake Swirl

• 1 and 1/2 sticks of butter (12 tablespoons)
• 1 and 1/2 cup light brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 and 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream

Pumpkin Cheesecake Layer
• 8 ounces cream cheese (room temperature)
• 1/2 cup light brown sugar
• 1/4 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 2 tablespoons all purpose flour

Chocolate Ganache Glaze
• 1 cup chocolate chips or 12 ounces chopped chocolate
• 2/3 cup heavy cream

  1. Preheat oven to 350 degrees. Spray 12 Cup Bundt Cake Pan with non stick baking spray.
  2. In a large mixing bowl add the butter, beat until smooth and creamy. Add the light brown sugar and mix until combined and fluffy. Add the eggs one at a time, mixing in between. Add vanilla extract and stir to combine.
  3. In another medium size mixing bowl combine the flour, cocoa powder, baking soda, and salt. Stir with a whisk to combine.
  4. In a glass measuring cup, or small bowl add the milk and sour cream, stir just until combined.
  5. Pour half of the dry ingredients into the butter and sugar mixture. Mix slowly, and add in half of the milk/sour cream mixture. Mix batter until just combined.
  6. Add the remaining flour mixture to the batter, stir slowly and add in the remaining milk. Stir until combined. Set aside.
    Pumpkin Cheesecake Layer
  7. In medium size bowl beat the cream cheese until smooth. Add remaining ingredients. Mix until well combined.
  8. Pour half the chocolate batter into the bundt pan. Using a spoon smooth it out and create a slight tunnel in the batter (it’s wet batter so it doesn’t really form a nice tunnel, but a slight indent) Carefully spoon the pumpkin cheesecake layer into the chocolate cake batter leaving about a 1/4 inch space around the actual cake pan, so the pumpkin cheesecake doesn’t touch the cake pan.
  9. Pour the remaining chocolate cake batter into the cake pan. Smooth out.
  10. Bake for about 50 minutes. Top will look slightly puffy and a toothpick inserted will come out clean.
  11. Remove from the oven and allow to cool for about 10 minutes. If the top (what will be the bottom) of the cake is puffed up and not even, grab a clean towel or paper towel and gently press it down. The towel will prevent burning your hands. The cake will still be warm. Pressing it down while still warm will help flatten out the top/bottom of the cake.
  12. Once the cake has cooled about 10-15 minutes, gently place the cake plate you will be using on top of the cake pan. Turn the entire cake pan over, still holding the cake plate on the top. Remove the cake pan and you will have the bundt cake on the plate. Congratulations!
    Chocolate Ganache
  13. Pour chocolate into small bowl.
  14. Heat the heavy cream until just below boiling point. Pour over the chocolate and allow to sit for a couple minutes, chocolate will melt. Stir until smooth. As it cools it will thicken. When it’s cooler and thicker slowly drizzle the chocolate over the top of the cake.
  15. Serve and enjoy! Store covered at room temperature. Cake will last 4-5 days.

Pineapple Coconut Tunnel Cake

1 box yellow cake mix + 1 additional egg
Pineapple juice in place of water
For the Filling:
2 egg whites
½ cup sugar
2 cups flaked coconut
2 Tablespoons flour
2 teaspoons coconut extract
For the Glaze:
1½ cups powdered sugar
3 Tablespoons pineapple juice
Garnish: sweetened coconut

Preheat oven to 350 degrees, spray bundt pan with non-stick cooking spray. Prepare filling, set aside. Prepare bundt cake as directed on the cake mix box, adding one additional egg and replacing the water with pineapple juice. Pour about ½ of the cake mix into your bundt pan. Now spoon filling in a “tunnel” on top of the batter. Be careful not to let the filling touch the pan. You can find step by step instructions for the tunnel here. Pour and evenly cover the tunnel with the rest of the batter. Bake the cake for 35-45 minutes or until toothpick comes out clean. Cool in pan for 20-30 minutes and turn onto a plate to cool the rest of the way. Drizzle with glaze and sprinkle with coconut.

Tunnel of Mousse Cake

For Cake:
• ½ cup sifted cocoa powder
• ¾ cup boiling water
• 1¾ cups sifted cake flour
• 1¾ cups sugar
• 1½ teaspoons baking soda
• ½ teaspoon salt
• ½ cup vegetable oil
• 7 egg yolks, reserve egg whites
• 2 teaspoons vanilla
• 1 cup of egg whites (7 or 8), at room temperature
• ½ teaspoons cream of tartar
For Mousse:
• 4 cups heavy cream
• 1½ cups powdered sugar
• ¾ cup sifted cocoa
• 2 teaspoons vanilla
• ¼ teaspoon salt

  1. Preheat oven to 325º.
  2. Put cocoa powder into small bowl and stir in the boiling water till smooth. Cool for 30 minutes. Sift together flour, sugar, soda and salt. Make a well in the center and add oil, egg yolks, vanilla and cocoa mixture. Beat till smooth with a hand mixer, scraping sides of bowl as needed. Set aside.
  3. Put egg whites into the bowl of a stand mixer fit with the whisk attachment. Sprinkle with cream of tartar. Beat until stiff peaks form. Pour chocolate batter over egg whites and gently fold together till blended. Pour into an ungreased tube pan.
  4. Bake for 50-60 minutes or till the top of the cake springs back when pressed. Cool on rack for at least 1½ hours. Use a straight, thin metal spatula to go around the perimeter of the cooked cake to help loosen, then remove carefully.
  5. Make the mousse by combining all ingredients. Refrigerate for one hour. Then beat till quite firm. Refrigerate for another hour before assembling the cake.
  6. When whipped mousse is fully chilled, prepare the cake. With a long serrated knife, carefully slice off the top 1 inch of the cake. As a guide, insert toothpicks one inch below the top spaced around the perimeter. Reserve the top for later.
  7. Next cut vertically around the perimeter of the cake, one inch from the outside edge and one inch from the inside edge. You will be making a well in the middle of the cake. Be careful not to cut through to the bottom of the cake. Carefully cut the inside into sections and pull out pieces of the cake leaving one inch of cake at at the bottom for the base. Reserve cake pieces.
  8. Fill the cavity with the chilled mousse. Crumble some of the reserved cake into a bowl and mix in ½ cup of mousse. Fill the hole in the center of the cake with the mousse/cake mixture.
  9. Replace the top of the cake and frost with the remaining mousse. Garnish as desired. Refrigerate leftovers.

Tunnel of Penuche Cake

• 1 3/4 sticks (7 ounces) unsalted butter, softened
• 1 cup (about 7 1/2 ounces) light brown sugar, packed
• 3/4 cup (about 5 1/2 ounces) cup granulated sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 2 cups (about 9 ounces) confectioners’ sugar, sifted
• 2 1/4 cups (about 11 ounces) all purpose flour, sifted
• 1/8 teaspoon salt
• 2 cups (about 16 ounces) chopped pecans
• 3/4 cup (about 6 ounces) butterscotch sauce, at room temperature (I used Mrs. Richardson’s brand)
• chocolate shavings or pieces, to garnish (optional)
Adjust oven rack to lower position and preheat oven to 350°F. Grease and flour bundt cake pan very thoroughly.

In bowl of stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Gradually add the two cups of confectioners’ sugar until thoroughly blended. Remove bowl from mixer and using wooden spoon, stir in flour, salt, and pecans until well blended. Spoon batter into greased and floured pan; spread evenly. Fill pan until batter reaches 1 inch from top of pan. Depending on the size of your bundt pan, you may have some extra batter.
Bake until top is set and edges are beginning to pull away from sides of the pan, 45 to 50 minutes. Cool upright in pan on wire rack 1 1/2 hours. Using a sharp knife, gently loosen the sides of the cake from the pan. Invert onto serving plate; cool at least 2 hours.
Once cooled, spoon butterscotch sauce on top of cake, allowing some to run down the sides. If desired, sprinkle chocolate shavings on top. Store tightly covered.

Tunnel of Apples Bundt Cake
• Tunnel of Apples:

• 1 (26-ounce) can or jar of apple pie filling

• 1/2 cup all-purpose flour

• 1 cup coarsely chopped walnuts

• 2 teaspoons cinnamon

• Cake:

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 4 ounces softened butter

• 1/2 cup sugar

• 3 large room-temperature eggs

• 2 large room-temperature egg whites

• 1/2 teaspoon vanilla extract

• 1/3 cup milk

Make the Filling
• In a medium bowl, combine 1 (26-ounce) can or jar of apple pie filling, 1/2 cup all-purpose flour, 1 cup coarsely chopped walnuts and 2 teaspoons cinnamon. Set aside.
Make the Cake Batter

  1. Heat the oven to 350 degrees. Generously coat a 9-inch Bundt pan with vegetable cooking spray.

  2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder and 1 teaspoon baking soda unt6il well combined.

  3. In a large bowl, using an electric mixer set on medium speed, beat 4 ounces softened butter and 1/2 cup sugar until light and fluffy. Add room-temperature eggs, one at a time, beating well after each addition.

  4. Add both room-temperature egg whites and 1/2 teaspoon vanilla, and beat well. Set mixer to low and alternately beat in flour mixture with 1/3 cup milk until well incorporated.

  5. Spoon half of the cake batter into the prepared pan. Then spread all of the tunnel of apples filling on top, spreading evenly. Spoon remainder of cake batter on top, spreading evenly.

  6. Bake for 45 to 50 minutes or until toothpick tests clean (don’t go down too far because the tunnel of apples will still be moist).

  7. Remove cake from oven and cool on a wire rack 20 minutes. Remove from pan and cool completely. The middle will remain moist and that is how it should be. Dust with confectioners’ sugar when completely cool and just before serving.

Tunnel of Peanuts Cake

• 1 cup butter softened
• 3/4 cups packed brown sugar
• 3/4 cups granulated sugar
• 1 cup natural peanut butter
• 3 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup milk
Glaze:
• 3/4 cups icing sugar
• 2 tablespoons milk
• 2 tablespoons chopped unsalted peanuts
Peanut Streusel:
• 1 cup finely chopped unsalted peanut
• 1/3 cup packed brown sugar
• 2 tablespoons butter melted

Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.
Peanut Streusel: In small bowl, combine peanuts, sugar and butter; set aside.
In large bowl, beat butter with brown and granulated sugars until fluffy; beat in peanut butter. Beat in eggs, 1 at a time, beating well after each; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
Spoon half of the batter into prepared pan. Make tunnel about 2 inches (5 cm) wide in batter. Spoon peanut streusel into tunnel, pressing lightly. Spoon remaining batter over streusel; tap pan on counter and smooth top.
Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)
Glaze: In small bowl, whisk icing sugar with milk; drizzle over cooled cake. Sprinkle peanuts over glaze.

Strawberry Margarita Tunnel Cake

• 1 pkg. (284 g) prepared round angel food cake
• 1/2 cup boiling water
• 1 pkg. (10.1 g) Jell-O No Sugar Added Strawberry Jelly Powder
• cold water
• 1/2 cup ice cubes
• 1-1/2 cups chopped fresh strawberries, divided

• 1/2 cup fresh raspberries, divided
• 2 tsp. lime zest
• 3/4 cup thawed Cool Whip Light Whipped Topping

• Place cake on serving plate. Use long serrated knife to cut 3/4-inch-thick horizontal slice from top of cake; set aside. Cut 1-inch-wide and 1-inch-deep tunnel around centre of interior of cake with short serrated knife, being careful to not cut through to bottom of cake. Remove cake cutout; reserve for snacking.
• Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice cubes to measure 3/4 cup. Add to jelly; stir until ice is completely melted. Remove 1/2 cup jelly; place in separate medium bowl. Add Cool Whip; stir with whisk until well blended. Refrigerate 10 min. or until thickened to spreading consistency.
• Meanwhile, refrigerate remaining plain jelly 5 to 10 min. or until thickened. Stir in 1/4 cup each strawberries, raspberries and lime zest; spoon into tunnel of cake. Replace cake top. Frost cake with thickened jelly mixture. Garnish with remaining berries. Refrigerate 2 hours.

Coconut-Filled Lemon Cake
Filling
• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup confectioners’ sugar
• 1/8 to 1/4 teaspoon coconut flavor OR 2 teaspoons vanilla
• 2 cups shredded or flaked sweetened coconut
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
Cake
• 1 cup unsalted butter
• 2 cups sugar
• 1 teaspoon salt*
• 4 large eggs
• 2 teaspoons baking powder
• 3 cups All-Purpose Flour
• 1 cup milk
• finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil
• *Use just 1/2 teaspoon salt if you’re using salted butter.
Glaze
• 1/3 cup freshly squeezed lemon juice
• 3/4 cup sugar

  1. To make the filling: Beat the egg whites, cream of tartar, and salt in a large bowl until the mixture is soft and fluffy.
  2. Add the confectioners’ sugar, and beat at high speed until the mixture forms fairly stiff peaks. When you scoop some up in a spoon, it should hold its shape easily.
  3. Stir in the coconut flavor or vanilla.
  4. Toss the coconut with the flour, and add to the egg white mixture, stirring until thoroughly combined. Set it aside while you make the cake.
  5. Preheat the oven to 350°F. Lightly grease a a 9" to 10", 9- to 10-cup capacity bundt-style pan, or a 9" or 10" tube pan.
  6. Beat together the butter, sugar, and salt, first until combined, then until fluffy.
  7. Add the eggs one at a time, beating well after each addition, and scraping the sides and bottom of the bowl after you’ve added the first 2 eggs.
  8. Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind or lemon oil.
  9. Spoon about 1/3 of the batter into the prepared pan, smoothing the top with a spatula. You want to add enough to cover the bottom, and start to come up the sides; but not so much that you don’t have enough left over to cover the filling.
  10. Distribute the stiff filling atop the batter, centering it within the ring of batter so it doesn’t touch the sides of the pan. Pat it down gently.
  11. Dollop the remaining batter on top, again smoothing it with a spatula.
  12. Bake the cake for 50 to 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
  13. While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside.
  14. Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack.
  15. Poke the hot cake all over with a cake tester or toothpick. Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
  16. Allow the cake to cool before slicing.

Twinkie Bundt Cake

• For the cake
• 6 tablespoons (3 ounces) unsalted butter, at room temperature, plus more for the pan
• 3 cups cake flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 tablespoon vanilla extract
• 2 cups granulated sugar
• 1/2 cup mild vegetable oil, such as canola, grapeseed, safflower, or sunflower
• 3 large eggs plus 4 large egg yolks, at room temperature
• 1 cup buttermilk (either low-fat or full-fat) at room temperature
• For the cream filling
• 1 7.5-ounce jar marshmallow crème
• 8 tablespoons (4 ounces) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• Confectioners’ sugar, for dusting (optional)

• Make the cake
• 1. Position a rack in the lower third of the oven and preheat the oven to 325°F (163°C). Coat a 12-cup Bundt pan with nonstick cooking spray or butter and dust it lightly with flour, tapping out any excess.
• 2. Sift together the flour, baking powder, and salt in a large bowl.
• 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute. With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes. Add the eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
• 4. Reduce the mixer speed to low. Alternately stir in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan.
• 5. Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place the pan on a wire rack and let cool completely, about 2 hours.
• Make the cream filling
• 6. In the bowl of a stand mixer, beat together the marshmallow crème, butter, and vanilla until smooth. Transfer to a pastry bag fitted with a large round tip or spoon it into a large resealable plastic bag with a bottom corner snipped off.
• 7. While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced notches or holes in the bottom of the cake, each about 3/4 of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard—that is, nibble—any cake scraps. Using your fingertips, gently forge a horizontal tunnel through the cake that connects the vertical holes.
• 8. Insert the tip of the pastry or plastic bag into each hole and squeeze in some of the filling, tilting the bag back and forth as you work to encourage the filling to make its way into the horizontal tunnel. When the cake is filled, use a spatula to scrape away any excess filling from the bottom of the cake. Quickly and carefully invert the cake onto a platter. Dust with confectioners’ sugar, if desired. Slice and serve.
Giant Twinkies Variation
• Follow the recipe but divide the batter between 2 buttered and floured 5-by-9-inch loaf pans. Bake for the same amount of time as directed above. After the cakes have cooled, gently turn them from the pans onto a work surface and turn them top-side up. You may need to loosen the sides of the cakes from the side of the pan with a knife. Starting at 1 short side of the cake, use a small serrated knife to carve a channel about 3/4 inch in diameter that runs through the cake to the other short side. Repeat on the other end, saving the end cake pieces to use as plugs and nibbling any crumbs from the inside of the cake. Pipe the cream filling into the center of the cake, then replace the cake plugs, if desired. Your end result should be 2 loaves, each with a channel of cream filling running through the center.

TUNNEL OF CHERRY BUNDT CAKE

• 2 c. flour
• 1 tsp. soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 c. sugar
• 2 eggs
• 1 tsp. vanilla (can use almond extract)
• 1/2 c. melted butter
• 1 c. sour cream
• 16 oz. can cherry pie filling (I add almond extract to the cherry pie filling)
• TOPPING:
• 1/4 c. sugar
• 1 tsp. cinnamon
• 1/2 c. finely chopped nuts
• Heat oven to 350 degrees.
• Generously grease bundt pan and dust with flour.
• In mixing bowl combine flour, soda, baking powder, salt and sugar.
• Add eggs, vanilla and butter. Mix well.
• Add sour cream and blend well. Batter will be thick.
• Sprinkle 1/2 of topping into prepared bundt pan. Spread 1/2 of
• batter into pan. Spread cherry filling evenly over batter.
• Add the rest of the batter and then the topping.
• Bake 50 to 55 minutes. Cool in pan 15 minutes, then remove to
• cooling rack.

Fruit and Cream Tunnel Cake
Small Batch Pastry Cream
• 2 tablespoons flour (1/2 oz)
• 2 tablespoons cornstarch (1/2 oz)
• 2 large egg yolks
• 1/3 cup granulated sugar
• 1 cup of whole milk
• 1 1/2 tablespoon unsalted butter
• 1 teaspoon of vanilla extract
Blueberry Cake
• 1 stick (114 grams) unsalted butter, softened
• 1 1/4 cups granulated sugar (240 grams)
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups all-purpose flour (270 grams)
• 1/2 cup sour cream
• 1 heaping cup fresh blueberries
• 1 heaping cup (maybe a little more) of cold pastry cream
Instructions

  1. Make the pastry cream first. Weigh out your flour and cornstarch and stir them together in a small cup.
  2. Whisk the egg yolks, half of the sugar, and the cornstarch mixture together in a mixing bowl and set it next to the stove.
  3. Place the remaining sugar and the 1 cup of milk in a small (1 1/2 quart) saucepan and bring it to a simmer. Gradually whisk half of the hot milk into the egg yolk mixture, then pour the egg mixture back into the saucepan and continue whisking over medium until mixture thickens and large bubbles break the surface. Remove from the heat and whisk in the butter and vanilla.
  4. Transfer the pastry cream to a clean container and press a piece of plastic wrap over the surface. Let cool at room temperature for about 30 minutes, then refrigerate until ready to use. Cream should be cold when used to fill the bread.
  5. Preheat oven to 325 degrees F. Grease two 8x4 inch (see note) loaf pans and line with strips of parchment paper. Dust the sides with flour.
  6. With an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one by one, beating for 30 seconds after each egg. Scrape sides of bowl and beat in vanilla, then beat in the baking powder and salt. Scrape sides of bowl again. Add half of the flour and stir with a heavy duty scraper (or large mixing spoon) until blended, then stir in the sour cream. Add remaining flour and stir until blended, then carefully fold in the fruit. If you are using delicate fruit such as raspberries, you may want to add it in the next step.
  7. Spread some of the batter across the bottom of each loaf pan – use just enough to cover bottom, because you’ll need enough batter to seal in the pastry cream. If you haven’t added the fruit yet, press pieces of fruit into the batter by hand.
  8. Spoon a thick line of cold pastry cream down the center. It should not touch the sides.
  9. Spoon remaining batter over the pastry cream, sealing it in. Press pieces of fruit into the batter if you didn’t fold it in already.
  10. Bake loaves on center rack for about 60 to 65 minutes. Let loaves cool slightly. Loosen sides with a knife while still warm and let cool completely in pan. Carefully remove loaves from the pans and wrap cooled loaves with plastic wrap. Freeze for 8-12 hours.
  11. To serve, allow the loaves to thaw for about 15 minutes, and slice while loaves are partially frozen. Let the slices thaw individually. That, or just let the loaves thaw and then slice.
    Notes
    I have been halving the recipe and baking one 8x4 inch recipe at a time. However, since the cakes freeze so well it’s probably best to just follow the directions as written and make two cakes at a time. If you don’t have the small 8x4 inch pans, I think making the recipe as written and using a 9x5 inch pan would work. Just make sure the batter goes about 3/4 of the way up the pan so that it doesn’t overflow. Also, the baking time will probably increase by at least 20 minutes if you bake it all in one pan.

Tunnel-of-Ice-Cream Cake
• 4 cups strawberry ice cream softened
• 1 1/2 cup whipping cream
• 2 tablespoons granulated sugar
Cake:
• 1 1/4 cup sifted cake-and-pastry flour
• 1 1/2 cup granulated sugar
• 11 (1-1/2 cups) egg whites
• 1 tablespoon lemon juice
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 teaspoons vanilla
Garnish:
• 2 cups halved strawberries
• 2 cups quartered strawberries

Cake: In bowl, sift flour with 3/4 cup (175 mL) of the sugar; sift again into separate bowl. Set aside.
In large bowl, beat egg whites until foamy. Beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Sift flour mixture over top, one-quarter at a time, gently folding in each addition until blended. Fold in vanilla.
Pour into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air pockets; smooth top. Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, 40 to 45 minutes.
Turn pan upside down and let hang on legs attached to pan, or on inverted funnel or bottle, until completely cool. Remove from pan. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 month.)
Slice cake in half horizontally. Cut out tunnel from each half, leaving 1/4-inch (1 cm) thick walls at sides and bottom. Reserve removed cake pieces for another use. Fill tunnels with softened ice cream. Replace top. Wrap in plastic wrap and freeze until firm, about 2 hours.
In bowl, whip cream with sugar; spread over and inside tube of cake. (Make-ahead: Freeze until solid; transfer to rigid airtight container and freeze for up to 2 days; let stand in refrigerator for 30 minutes before serving.)
Garnish: Surround bottom outside edge with strawberry halves. Sprinkle strawberry quarters on top.

Chocoflan Tunnel Cake

Mexican influenced chocolate cake with a tunnel of cream cheese flan. Serve with caramel sauce. You are going to want to big slice!
For the cake layer:
1 1/2 cups half and half
1/4 cup butter
1/2 cup cocoa powder
2 cups sugar
3 oz. unsweetened chocolate baking squares, chopped
2 cups flour
1 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. ground cinnamon
3/4 tsp. salt
12 oz. caramel sauce or dulce de leche, divided
2 eggs
1 tsp. vanilla extract

For the flan layer:
3 oz softened cream cheese
3 eggs
1 (14 ounce) can sweetened condensed milk
1 1/2 cup half & half
1 tsp. vanilla extract
1/8 tsp. ground cinnamon

For the garnish:
1/3 cup white chocolate shavings

Preheat oven to 350 degrees F. Heat hot water for a water bath.

In medium saucepan on medium heat, bring half and half, butter, and cocoa powder to a simmer, whisking until smooth. Add sugar, whisking until smooth. Turn off heat and add baking squares. Stir until smooth and creamy. Remove from heat. Allow to cool about 5 minutes.

Combine flour, baking powder, baking soda, cinnamon, and salt into a bowl. Whisk to incorporate. Set aside.

Generously spray bundt pan with cooking spray. Drizzle the bottom with 1/3 cup caramel sauce or dulce de leche.

Place 2 eggs into a mixing bowl and beat slightly. Slowly drizzle 1/4 cup of the warm chocolate mixture, whisking briskly to incorporate. Slowly drizzle the remaining chocolate mixture into the egg mixture, whisking briskly. Add vanilla extract. Working in thirds, add the flour mixture into the wet until just incorporated. Pour batter into bundt pan.

Using an electric mixer, beat cream cheese and 3 eggs until smooth. Add the remaining flan ingredients, beating until smooth, about 1 minute. Pour gently over cake batter

Tightly cover with a bunt pan greased foil. Place in a roasting pan. Add 1 inch of hot water to pan. Bake for 110 minutes or till a toothpick comes out clean. Cool completely before unmolding. To unmold place the bundt pan upright in a bowl of hot water for a minute. Invert pan onto a plate and give it a good shake.

Garnish with white chocolate shavings. Serve cake with a drizzle of caramel sauce. Serves 10.

State Fair Funnel Cake
Vegetable oil, for frying
2 cups Bisquick™ Original baking mix
1 cup milk
2 eggs
Powdered sugar, for topping

• Pour oil about one inch deep into a large saucepan or stockpot. Heat over medium heat until a candy thermometer reads 350°F to 360°F.
• Meanwhile, combine Bisquick™, milk and eggs in a large bowl; stir until well mixed with as few lumps as possible. Pour the batter into squeeze dispenser bottles for easy pouring into the hot oil.
• When oil is fully heated, carefully squeeze batter in a circular motion, close to the oil, until a mini funnel cake forms (don’t make more than 2 cakes at a time). Fry 30 seconds on each side until golden brown, then transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
• Repeat with remaining batter, making sure oil temperature stays within 350°F to 360°F.
• Let the cakes drain and cool slightly on a paper towel-lined baking sheet or plate. When all the cakes are fried and slightly cooled, sprinkle the tops with powdered sugar.

Funnel Cakes
• 8 cups vegetable oil for frying
• 1 1/2 cups milk
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup confectioners’ sugar

  1. In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
  2. In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
  3. While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.

Funnel Cakes
• 2 cups milk
• 1 egg, beaten
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1/2 stick (4 tablespoons) melted butter
• Powdered sugar, for topping

Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.

Funnel Cakes
• 2 eggs
• 1 cup 2% milk
• 1 cup water
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• Oil for deep-fat frying
• Confectioners’ sugar

  1. In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
  2. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
  3. Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners’ sugar; serve warm. Yield: 8 cakes.
    Editor’s Note: The batter can be poured from a liquid measuring cup instead of a funnel.

Fair Funnel Cake
• 3 eggs
• 1⁄4 cup sugar
• 2 cups milk
• 3 2⁄3 cups flour
• 1⁄2 teaspoon salt
• 2 teaspoons baking powder
• vegetable oil, for frying

  1. Beat eggs and sugar together and then add the milk slowly–beat. Add the dry ingredients and beat until smooth and creamy.
  2. Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
  3. When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
  4. Move the funnel around to make designs.
  5. Brown on both sides–then immediately remove and drain extremely well.
  6. Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.

Funnel Cakes
• 1 cup water
• 3/4 stick butter (6 tablespoons)
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 cup flour
• 1 cup eggs, about 4 large eggs and 2 whites
• Vegetable oil, for frying
• Powdered sugar, for topping

Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.

County Fair Funnel Cakes
• 2 eggs, lightly beaten
• 1-1/2 cups milk
• 1/4 cup packed brown sugar
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Oil for deep-fat frying
• Confectioners’ sugar

  1. In a large bowl, combine the eggs, milk and brown sugar. Combine flour, baking powder and salt; beat into egg mixture until smooth.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed).
  3. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with remaining batter. Dust with confectioners’ sugar; serve warm. Yield: 6 servings.

Funnel Cakes

• 2 2/3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 2 cups milk
• 1/2 teaspoon vanilla extract
• Oil for frying
• Confectioners’ sugar for sprinkling

  1. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt; mix well.

  2. In a medium bowl, beat eggs, milk, and vanilla until well blended. Add to flour mixture and beat until smooth.

  3. In a medium saucepan over medium-high heat, heat 1-inch of oil until hot.

  4. Holding a finger over bottom of a funnel with a 5/8-inch opening, pour 1/2 cup of batter into funnel. Drizzle batter into hot oil, swirling it in circles from center outward. Fry until golden, turning once. Drain on paper towels and sprinkle with confectioners’ sugar. Repeat until all batter is used. Serve warm.