Chocolate 'n' Cheese Tunnel Cake

Yield: 12 servings

Ingredients

• 1 (18.25 ounce) box chocolate cake mix with pudding*
• 1/3 cup butter
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons butter, melted
• 2 ounces semisweet chocolate
• 2 teaspoons corn syrup

Instructions

1. Heat oven to 350 degrees F.
2. Prepare cake mix according to package directions, substituting butter for oil. Reserve 1 cup of batter.
3. Pour remaining batter into a 12-cup greased and floured fluted tube pan.
4. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended.
5. Blend in eggs, one at a time. Pour over batter in the pan.
6. Spoon reserved batter over cream cheese mixture.
7. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
8. Cool for 30 minutes; remove to a wire rack.
9. Combine butter, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.