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Fudgy Cream Cheese Tunnel Cake
11/4 cups semisweet chocolate chips
2 8-ounce packages cream cheese, softened
3/4 cup white sugar
3 tablespoons heavy cream
1 18.25-ounce package chocolate cake mix
3/4 cup cold, brewed coffee
1/4 cup vegetable oil
2/3 cup chopped pecans
1/2 cup heavy whipping cream
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease and lightly flour a 10-inch tube or Bundt pan, tapping out excess.
In a small saucepan over medium heat, melt 11/4 cups chocolate chips. In a bowl, beat together the cream cheese, sugar, 3 tablespoons heavy cream and melted chocolate until smooth.
In a separate bowl, beat together the cake mix, coffee, oil and eggs until just mixed. Pour into the prepared pan. Sprinkle with nuts. Mound the cream cheese mixture around the pan, but do not spread to the edges.
Bake in the preheated oven for 55 to 65 minutes until a toothpick inserted in the center comes out clean. Cool 1 hour in the pan before inverting.
To prepare the glaze, heat 1/2 cup heavy cream in small saucepan over medium heat until the edges are bubbly. Mix in 1/2 cup chocolate chips and stir until melted and smooth. Simmer 1 minute, until slightly thickened. Pour glaze over the cake, letting it to flow down the sides. Cool completely, allowing the glaze to set. Store in the refrigerator.
Makes 12 servings.
Source: www.allrecipes.com
Coconut Cream Cake
1 18.25-ounce package White cake mix
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 14-ounce can coconut cream
1 14-ounce can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Preheat oven to 350 degrees. Grease and flour a 9- by 13-inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for two minutes and pour into prepared pan. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Serves 16 to 24.
Source: www.allrecipes.com
Heath Bar Ice Cream Cake
21/4 cups macaroons, crumbled
4 tablespoons chocolate syrup
3 cups chocolate ice cream, slightly softened
3 tablespoons Kahlua
3 cups vanilla ice cream, slightly softened
5 Heath bars, coarsely chopped (see note)
Layer the bottom of an 8-inch-round springform pan with 11/4 cups of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle four of the crushed Heath bars over the ice cream. Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
Cover and freeze for at least 8 hours or overnight.
When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.
Note: Place Heath bars in freezer until frozen. They are then easily broken with a mallet.
Serves 10.
Source: www.recipiegoldmine.com