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:

1 tube angel food cake (10 inch)

1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding

1-1/4 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Equipment:

serrated knife

knife

bowl

whisk

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:

Quickview
274k Calories
6g Protein
4g Total Fat
52g Carbs
2% Health Score
Limit These
Calories
274k
14%

Fat
4g
8%

  Saturated Fat
3g
24%

Carbohydrates
52g
17%

  Sugar
31g
35%

Cholesterol
3mg
1%

Sodium
416mg
18%

Get Enough Of These
Protein
6g
13%

Phosphorus
219mg
22%

Selenium
13µg
19%

Vitamin B2
0.23mg
13%

Calcium
117mg
12%

Vitamin B1
0.09mg
6%

Potassium
169mg
5%

Folate
16µg
4%

Vitamin B12
0.22µg
4%

Copper
0.06mg
3%

Magnesium
11mg
3%

Vitamin D
0.4µg
3%

Manganese
0.05mg
2%

Vitamin B5
0.2mg
2%

Zinc
0.24mg
2%

Vitamin A
70IU
1%

Iron
0.21mg
1%

Vitamin E
0.17mg
1%

Vitamin B6
0.02mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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