Name: Tunnel of Love Cake
Ingredients: 1/2 c Egg whites (7-8); 1/2 c Sifted unsweetened dark cocoa; 1/4 c Boiling water; 1 3/4 c Sifted cake flour; 1 3/4 c White sugar; 1 1/2 ts Baking soda; 1 ts Salt; 1/2 c Salad oil; 7 Egg yolks; 2 ts Vanilla; 1/2 ts Cream of tartar; 3 cups heavy cream; 2 tsp vanilla extract 1 tsp unflavored gelatin (dissolved in 2

If Christ is, to us, only our substitute to admire and not also our example to follow, we will not rouse ourselves to do hard things in obedience to Him. That will be spiritually deadening in the long run. If Christ is, to us, only our example to follow and not first our substitute to admire, we will not lean on Him as our savior and be freed from ourselves. That too is spiritually deadening in the long run. We can get it wrong and still thrive for a while. But in the long run, only a well-proportioned theology can keep us spiritually alive.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cake, Chocolate, Chiffon, Filled	1	Servings

INGREDIENTS

1/2	c	Egg whites (7-8)
1/2	c	Sifted unsweetened dark cocoa
1/4	c	Boiling water
1 3/4	c	Sifted cake flour
1 3/4	c	White sugar
1 1/2	ts	Baking soda
1	ts	Salt
1/2	c	Salad oil
7		Egg yolks
2	ts	Vanilla
1/2	ts	Cream of tartar
	3	cups heavy cream
	2	tsp vanilla extract 1 tsp unflavored gelatin (dissolved in 2

INSTRUCTIONS

Preheat the oven to 325F.  In large bowl, let egg whites warm to room
temperature.  Place cocoa in small bowl, add boiling water.  Stir cocoa
until smooth and allow to cool.  In second large bowl, sift flour, sugar,
salt, soda. Make a well in the center, pour salad oil, egg yolks, vanilla
and cooled cocoa mixture.  Beat until smooth. Sprinkle cream of tartar over
the egg whites, and beat at high speed until stiff peaks form. Do not
underbeat.  Pour batter over egg whites, and with rubber spatula gently
fold batter and whites until blended. Turn batter into greased 10" tube
pan.  Bake for 65-70 minutes or until the cake tester inserted in middle
comes out clean. Invert pan over neck of bottle and let cake cool
completely. Carefully loosen with spatula and remove from pan.
  CHOCOLATE CREAM FILLING:
1-1/2    cups confectioner's sugar
3/4    cup unsweetened dark cocoa
tbsp cold water)
Beat cream until it just starts to thicken. Add sugar, cocoa and vanilla
extract.  Beat until stiff.  Sprinkle gelatin over 2 tbsp cold water to
soften it.  Heat over hot water, stirring until gelatin is dissolved Cool
and add to whip cream mixture, folding in carefully.
PREPARE CAKE FOR FILLING: Slice 1" crosswise from top of cake, and set
aside. With sharp knife, carve a tunnel in cake, being careful to leave a
1" border around center hole and sides. With a spoon, remove cake from this
area, being sure to leave 1" thick base. Reserve 1-1/2 cups of crumbled
cake.  Measure 2-1/2 cups of chocolate cream in piping bag and use this to
fill cavity of tunnel.  The top of the cake then can be placed back on the
filled portion of the cake.  Mix cup of chocolate cream with crumbled cake
and use to fill center hole of cake.  Frost up the sides and top of
remaining cake with the rest of the chocolate cream. Refrigerate until well
chilled.  Makes 12-16 servings.
BEFORE PUTTING THE TOP OF THE CAKE BACK ON.....  You can add other
surprises the the Tunnel of Love Cake.  Take 1/2 bag of frozen
strawberries, add 1/2 cup orange juice and sugar to taste, and bring to
boil on stove.  Soften 2 tbsp of gelatin in 1/4 cup cold water, and add to
strawberries, stirring until dissolved.  Allow this mixture to cool before
adding inside the cake.
Origin:  Newspaper clipping Shared by: Sharon Stevens, Jan/95. From: Sharon
Stevens                  Date: 01-24-95
Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on Dec
25, 98

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