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Chocolate Fudge Tunnel Cake
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Momma Thyme

Serves/Makes:1 bundt cake

  • 3/4 cup (175 ml) sweetened condensed milk
  • 3 oz (84 grm). cream cheese
  • 1 cup (225 ml) semisweet chocolate chips
  • 1 cup (225 ml) finely chopped pecans
  • 4 oz (112 grm). package German sweet baking chocolate
  • 2 tbsp (30 ml) water
  • 2-2/3 cups (625 ml) all-purpose unbleached flour
  • 1-1/2 cups (350 ml) sugar
  • 2 tsp (10 ml) baking powder
  • 1/2 tsp (2 ml) baking soda
  • 1/2 tsp (2 ml) salt
  • 1 cup (225 ml) sour cream
  • 1/2 cup (125 ml) unsalted butter, room temperature
  • 1/3 cup (80 ml) dark rum
  • 3 whole eggs
  • powdered sugar or chocolate glaze, optional
  • Preheat oven to 350 degrees (175 C.) and prepare a 12 cups (2825 ml) bundt pan with shortening and flour.
  • In a heavy saucepan, over low heat, blend condensed milk, cream cheese, and chocolate chips until chocolate chips melt, then stir in the nuts. Cool 15 minutes, set aside.
  • In small saucepan, over low heat, melt german chocolate in water and scrape the chocolate into a large mixing bowl.
  • In the large bowl, blend the chocolate mixture and add the flour, sugar, baking powder, baking soda, salt, sour cream, butter, eggs and rum.
  • Beat a good 3 minutes at medium speed to make sure all the ingredients are blended, then pour 3 to 4 cups (950 ml) of batter into the bottom of the prepared bundt pan.
  • Next, spoon the cooled chocolate filling over batter, without touching any of the sides of the pan.
  • Cover with remaining batter.
  • Bake 50 to 65 minutes or until top of the cake springs back when touched lightly in center.
  • Cool upright in the bundt pan on a rack for 15 minutes, then turn the pan onto serving platter.
  • Cool completely to room temperature, and then refrigerate.
  • Sprinkle top with powdered sugar or make a simple chocolate glaze. This cake is excellent served with vanilla ice cream.

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