Here’s today’s cake – The Red Velvet Bundt Cake with Cheesecake Tunnel. I’ll report back after I get reviews from Todd and friends.
The texture is dense and moist – more like a pound cake than a plain cake. As for the tunnel, it tastes really good, but next time I am going to either double the filling or make 1 ½ times the filling. Below is the recipe as I made it. I’ve used this filling (the tunnel part) in other cakes, such as Over The Top Peanut Butter Cake which is on the Southern Living Recipe Finder. You can use it in any Bundt cake, I suppose.
Red Velvet Cake with Cheesecake Tunnel
3/4 cup white morsels
1 (8 oz) brick cream cheese, softened
3 tablespoons sugar
1/4 teaspoon each – lemon juice and vanilla
Flour-Added “Pam for Baking”
1 package (18.25 oz) white cake mix with pudding (Pillsbury or Betty Crocker)
8 tablespoons melted butter (original recipe used margarine)
3 tablespoons unsweetened natural cocoa powder
3 large eggs
1 cup buttermilk
1 ounce red food coloring (more if needed)
1/2 teaspoon vanilla
1/2 cup heavy cream
1 cup semi-sweet chocolate morsels or 6 oz good semi-sweet chocolate, cut up
1 tablespoon butter
Garnish: 1 cup white morsels (more or less)
Preheat oven to 325 degrees F.
Prepare filling: In a microwave-safe mixing bowl, melt white chips by microwaving on 70% power for 1 minute, then stirring. Repeat, microwaving at 20 second intervals, until melted. Alternatively, you can melt morsels+ in a double boiler. Beat cream cheese, sugar and lemon and vanilla into melted white chips. Set aside.
Prepare cake: Spray a 10 inch (12 cup) Bundt pan with cooking spray. In a mixing bowl, stir together cake mix, melted butter, cocoa powder, eggs, red food coloring and vanilla. Stir until the cake mix is moistened and powder won’t fly up when you beat it. Beat with an electric mixer for about 3 minutes, stopping to scrape bowl halfway through.
Pour half of the red batter into the sprayed Bundt pan. Spoon the cream cheese mixture in a neat ring around the Bundt pan, being careful not to touch sides of pan. Spoon the remaining batter over the cream cheese, covering it completely.
Bake on middle rack for 45-50 minutes (lighter colored pans might take up to an hour or 70 minutes) or until a wooden skewer inserted in cake comes out fairly clean. Let cool on a rack for 10 minutes; invert the cake onto the rack to cool.
When the cake has cooled, prepare the glaze. Place the cream in a saucepan and heat it over medium just until it starts to bubble around the edges. Turn the heat to low and add chocolate. Remove from heat and stir in butter. Spoon the mixture over the cake.
Prepare garnish. Place white chips in a microwave-safe bowl and melt on 70% power for 1 minute. Stir, then microwave at 70% power for 20 second intervals or until melted. Spoon into a zipper bag. Snip a tiny bit off end of zipper bag (1/16 or less) from edge. Squeeze over cake. Chill until set.