Densely rich vintage 1950's German Bundt Cake is appropriate for any occasion. This recipe will bring back the memories. Just kick up your heels and relax and remember the good old days. Yum! Yum!
Cake:
- 1 pkg DH Moist Deluxe German Chocolate Cake Mix
- 1 (3.4 oz) pkg instant chocolate pudding and pie filling
- 4 large eggs
- 1 cup water or milk
- 1/3 cup vegetable oil
- 1/2 cup semi-sweeet chocolate mini morsels
Tunnel Filling:
- 12 oz. cream cheese
- 1/4 cup sugar
- 1 egg
- 1/2 tsp. vanilla extract
Glaze:
- 1/2 cup DH Creamy Home-Style Chocolate Frosting
- Preheat oven 350 degrees. Grease and flour 10-inch Bundt pan.
- In a small bowl, using electric mixer, beat cream cheese and sugar until smooth. Add the egg and vanilla to mixture and blend well. Set aside.
- Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. fold in the mini morsels. Reserve 1 cup of batter for later. Pour remainng batter into pan.
- Spoon cream cheese mixture on top of the chocolate batter in pan. Spoon the reserved batter over the cream cheese mixture.
- Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heate resistant serving plate. Cool completely.
- For glaze, place frosting in microwave-safe bowl. Microwave on high power 10-15 seconds. Stir until smooth. Drizzle over cake.
