This Chocolate Ice Cream Tunnel Cake recipe is from the late 70's and was given to me by a work friend. It is very old school but I have updated the presentation.
It is very simple to make if a bit fiddly due to cutting the top off and tunneling through the cake but don't let this deter you.
Those leftover bits are absolutely divine and your reward for making this fun cake.
Chocolate Cake2 1/2 cups plain flour
1/4 cup cocoa powder
1 1/2 teaspoons bicarbonate of soda
1 teaspoon salt
1 cup Meadow Lea Margarine
1 3/4 cups (440g) white sugar
1 1/2 teaspoons vanilla essence
1 1/2 cups (375ml) lactose free milk
Ice Cream filling500ml lactose free vanilla ice cream
1 cup icing sugar
Preheat oven to 180C. Grease and flour a 23cm fluted tin.
Sift together the flour, cocoa powder, bicarbonate of soda and salt. Set aside.
In a large bowl cream together the margarine and sugar until light and fluffy.
Beat in the eggs one at a time then stir in the vanilla.
Beat in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack and allow to cool.
To make the tunnel, first cut a slice about 3 cm thick from top of the cake.
Using a small knife, cut away sections of cake to leave a rim of cake about 3cm thick. So create a moat in the centre of the cake. Use the kofe to cut away the edges then a small spoon tos coup out the middle.
Allow ice cream to soften slightly at room temperature and use to fill tunnel in cake pressing in firmly. Replace top of cake, wrap enitire cake firmly in freezer and freeze until day of party.
About 20 minutes before serving take cake out of freezer.
To make icing sift the icing sugar then add warm water to form a soft icing. Drizzle over cake.