Cheesecake Tunnel Cake
This chocolate bundt cake is hiding a secret, a layer of cheesecake right in the middle!
Servings: 12
Calories: 585kcal
Ingredients
For the Cake:
- 1 Chocolate Fudge cake mix with pudding in the mix around 15 ounce package
- 1 cup sour cream
- ½ cup water
- ½ cup vegetable oil
- 4 large eggs
- FILLING
For the Cheesecake Filling:
- 8 oz. cream cheese softened
- 1 egg
- ⅓ cup sugar
- 1 cup semisweet chocolate chips
For the glaze:
- ½ cup semisweet chocolate chips
- ⅓ cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees.
- For the cake: Place the cake mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Beat 2 to 3 minutes more until combined.
- Pour ⅔ of the batter in a greased and floured 12 cup bundt pan.
- Mix together filling ingredients. Spread filling over the batter and top with remaining batter
- Bake for 45-55 minutes until the cake springs back when lightly pressed and is starting to pull away from the sides of the pan.
- Cool on wire rack for 20 min, invert it onto a rack and cool 20 minutes more.
- For the glaze, combine the chocolate chips and heavy whipping cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture has thickened slightly, 1 to 2 minutes.
- Place the cake on a serving platter and drizzle the warm glaze over it. (I usually just melt the chips with the cream in the microwave, put the glaze in a Ziploc, cut the corner and drizzle it over the cake.)
- Store cake covered in the refrigerator.
Nutrition
Calories: 585kcal | Carbohydrates: 59g | Protein: 7g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 390mg | Potassium: 270mg | Fiber: 3g | Sugar: 37g | Vitamin A: 565IU | Vitamin C: 0.2mg | Calcium: 163mg | Iron: 3mg