Fudgy Cream Cheese Tunnel Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• 8 ounces cream cheese, softened
• 3 tablespoons all-purpose flour
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F.
2. Lightly grease and flour a 9-inch bundt pan.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
4. In a large bowl, cream together the butter and sugar until light and fluffy.
5. Add in the eggs, one at a time, mixing well after each addition.
6. Stir in the vanilla extract.
7. Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients.
8. In a small bowl, beat together the cream cheese and the 3 tablespoons of flour until smooth.
9. Spread half of the batter in the prepared pan.
10. Spread the cream cheese mixture over the batter.
11. Sprinkle chocolate chips over the cream cheese layer.
12. Spread the remaining batter over the chocolate chips.
13. Bake for 45-50 minutes, or until a cake tester inserted in the center comes out clean.
14. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Interesting Facts

• This cake will keep for up to 3 days when stored in an airtight container.
• This cake can also be frozen for up to 3 months.
• You can substitute the semi-sweet chocolate chips for white chocolate chips or even nuts if desired.