Chocolate Tunnel Cake

Chocolate Tunnel Cake takes roughly 1 hour and 10 minutes from beginning to end. One serving contains 274 calories, 6g of protein, and 5g of fat. For $1.49 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. It is brought to you by Kraft Recipes. 6 people found this recipe to be scrumptious and satisfying. It works well as a side dish. If you have whipped topping, instant chocolate pudding mix, milk, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so awesome. If you like this recipe, take a look at these similar recipes: Chocolate Macaroon Tunnel Cake, Chocolate Macaroon Tunnel Cake, and Chocolate Raspberry Tunnel Cake.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside. 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. Remove cake cutout; reserve for snacking or another use. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon remaining pudding into tunnel of cake; cover with top of cake. Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. Spread onto top and side of cake. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

 

Step by step:

1. Place cake on serving plate.

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

3. Remove cake cutout; reserve for snacking or another use.

4. Pour milk into medium bowl.

5. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended.

6. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon remaining pudding into tunnel of cake; cover with top of cake.

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

8. Spread onto top and side of cake. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

Nutrition Information:

covered percent of daily need