Molten Chocolate Tunnel Cake
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 1/4 cups milk
1 1/4 cups semi-sweet chocolate morsels, divided
1 package (18.25 ounces) devil's food cake mix
1/2 cup vegetable oil
1/2 cup water
1 container (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh raspberries
Whipped topping (optional)
1. Preheat oven to 375°F. Spray Deep Dish Baker with nonstick cooking spray. Cut
a 10-inch circle of Parchment Paper; place in bottom of Baker. Spray with
nonstick cooking spray.
2. In Small Batter Bowl, combine pudding mix and milk; whisk until mixture is
smooth and begins to thicken. Stir in 1/2 cup of the chocolate morsels; set
aside. In Classic Batter Bowl, combine cake mix, 1/2 cup oil, eggs and water;
mix until smooth. Pour 1 1/4 cups of the batter; set aside. Spread remaining
batter over bottom of Baker.
3. Using Small Scoop, scoop pudding in circular pattern 1/2 inch from edge of
Baker. Spread remaining batter over pudding. Bake 35-40 minutes or until Cake
Tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake
from Baker, carefully invert cake onto Round Platter.
4. Combine remaining chocolate morsels and half of the whipped topping in Small
Micro-Cooker®. Microwave on HIGH 1 minute or until melted; mix until smooth.
Reserve 1/4 cup of the glaze; set aside. Pour remaining glaze over cake. Spread
glaze to edge of cake, allowing glaze to drip down sides. Place raspberries
evenly over top of cake 1 inch from edge; drizzle with reserved glaze. Garnish
with whipped topping using Easy Accent® Decorator, if desired.
Yield: 16 servings
Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g,
Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 420 mg, Fiber 2 g
Source: Pampered Chef