Chocolate Tunnel Cake (Jewish)

Ingredients

FOR THE CAKE

• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup vegetable oil
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup cocoa powder, unsweetened, sifted
• 3 cups all-purpose flour
• 1 cup buttermilk
• 1 cup coffee, brewed, warm

FOR THE TUNNEL FILLING

• 1/4 cup granulated sugar

• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup miniature semisweet chocolate chips

FOR THE GLAZE (optional)

• 1 cup powdered sugar
• 3 unsweetened chocolate squares, melted, cooled
• 2 tablespoons unsalted butter
• 1 tablespoon water, hot (if needed)

Directions

1. 1

   Preheat oven to 350 degrees F, & generously grease a 10-inch Bundt pan.

2. 2

   FOR THE CAKE: In a large mixing bowl, combine sugars, oil & eggs, beating for 1 minute until smooth.

3. 3

   Add remaining cake ingredients & beat on medium for 2 to 3 minutes, then set the cake batter aside.

4. 4

   FOR THE TUNNEL FILLING: In another bowl, cream the sugar with the cream cheese, then add the vanilla, egg & chocolate chips & blend until smooth.

5. 5

   Pour half of the batter into the prepared pan, then carefully spoon the filling evenly AND IN THE CENTER of this first layer.

6. 6

   Finally, cover the filling entirely with the last half of the batter & bake 70 minutes or until the top springs back when touched.

7. 7

   Let cake cool in the pan & on a wire rack for at least 30 minutes before removing it from the pan. (If the cake sticks, the pan can be placed on a warm burner to loosen it up & help release it.).

8. 8

   FOR THE GLAZE: In a bowl, combine all the ingredients for this pourable glaze, thinning with water ONLY if necessary to get a pouring consistency!

9. 9

   Pour over the cooled cake & let set briefly before slicing & serving. This cake will freeze well if wrapped airtight, but will also keep several days, covered, at room temperature.