47 harbour tunnel Recipes

cream cheese, softened, granulated sugar, egg, vanilla, divided, layer size) chocolate cake mix, powdered sugar, cream cheese, softened, milk

sugar, vegetable oil, eggs, all-purpose flour, baking soda, salt, low-fat buttermilk, vanilla extract, flaked sweetened coconut, coconut flavoring, divided, unsweetened cocoa, powdered sugar, skim milk

prepared angel food cake (8 to 10 oz), fresh or frozen raspberries, thawed and drained, fresh or frozen blueberries, berries , optional

angel food cake mix, cream cheese, softened, sweetened condensed milk, lemon juice, almond extract , optional, sliced fresh strawberries

cream cheese-chocolate chip tunnel cake, cake, granulated sugar, vegetable oil, eggs, beaten lightly, vanilla extract, baking soda, baking powder, salt, unsweetened cocoa, all-purpose flour, buttermilk, strong coffee, granulated sugar, cream cheese - softened, vanilla extract, egg, semisweet chocolate chips, glaze, powdered sugar, unsweetened cocoa, butter, melted, water, preheat oven to 350*f (175*cup). generously grease a 10-inch bundt or tube pan. set aside., cake : combine sugar, oil and eggs in a large mixing bowl. beat for 1 minute until smooth. add remaining ingredients and beat at medium speed for three minutes, scraping sides of bowl occasionally. set batter aside and prepare filling., filling: cream the sugar with cream cheese at medium-high speed. add the vanilla and egg and beat until smooth. stir in the chocolate chips, mixing well., pour half of the cake batter into the prepared pan. spoon the filling mixture evenly over the layer of batter , then carefully pour remaining batter over the filling., bake for 65 to 70 minutes or until cake tests done when lightly pressed in the center and cake springs back. cool cake on a wire rack for 20 to 25 minutes before removing from pan. cool completely before glazing., glaze : combine all ingredients to form a consistency thin enough to drizzle decoratively on the cooled cake.