INGREDIENTS

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: 3  
cups heavy cream 1-1/2    cups  confectioner's sugar 3/4    cup
unsweetened dark cocoa 2    tsp  vanilla extract 1 tsp unflavored
gelatin (dissolved in 2 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2395
Calories From Fat: 1311
Total Fat: 148g
Cholesterol: 1260.8mg
Sodium: 4487.9mg
Potassium: 1492.8mg
Carbohydrates: 219g
Fiber: 18.4g
Sugar: 4.1g
Protein: 59.8g