Filled Bundt Cakes

Bundt Cake Pans were invented in the 1950s by a man named H. David Dalquist. Earlier cake pans were ceramic dish with ringed shape. The Bundt pans were developed from the traditional ones, but were lighter and easier to use.

Then, in 1966, in a competition for the first time Tunnel of Fudge Cake was introduced. The cake was walnut-filled, chocolate-glazed cake having a ring of gooey fudge at its center. This cake received many awards and for the first time it came in lime light. The following is the basic recipe of making filled (tunnel) Bundt cakes:

Ingredients :
1 package any cake mix
1 quart any type of filling
½ cup light corn syrup
1 tablespoon whipping cream

Directions :
1. Prepare cake mix according to package directions. Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.

2. Slice top fourth off cake; set aside. Using a sharp knife, carefully hollow out bottom, leaving a 1-in. shell (save removed cake for another use). Place cake shell in freezer for 1 hour. Fill tunnel with any filling; replace cake top. Cover and freeze for at least 6 hours.

3.Just before serving, spoon cream over the cake.

4. While checking this cake for done, do not insert a toothpick otherwise, the tunnel will look underdone. Instead, check if the sides are beginning to pull away from the pan. When pressed, the top of the cake should feel springy.