Cookies and Cream Tunnel Cake - with yoyomax12

My second channel for unboxings, product reviews and travel vlogs: http://bit.ly/21QMD7z

Cake:
1 pkg devil's food cake (15-16 oz mix)
1 pkg (4 serving size) chocolate pudding mix
1 cup milk
4 eggs
2/3 cup sour cream
1 cup mini chocolate chips (or regular sized)

Glaze:
3 oz unsweetened chocolate
3 tbsp butter
1 1/2 cups icing sugar
1 tsp vanilla
1/4 cup hot water

Filling:
1 cup heavy cream
1 tsp unsweetened plain gelatin powder
4 tsp cold water
2 tbsp powdered sugar
20 mini oreos cut into pieces

More oreos for garnish (optional)

Grease a bundt pan that holds at least 12 cups.
Beat cake mix, pudding mix, milk, eggs and sour cream together on low for a few seconds and then on medium high for a couple of minutes.
Stir in the chocolate chips.
Pour batter into bundt pan, spread out and make sure it goes into the bottom of the pan.
Bake at 350 F for 1 hour to 1 hour and 10 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool for 30 minutes in the pan and then transfer to rack to cool completely.

Once cake is cool, cut of the top of it about 1/3 down, carefully place this slice aside.
Cut two circles in the remaining cake. One smaller one about 1/2 inch away from the center hole, making sure not to cut all the way to the bottom of the cake.
Cut a larger circle around the outside edge of the cake, staying 1/2 to 3/4 " away from the edge and staying away from the bottom.
Remove the cake between the two circles with a spoon, carefully scooping out a tunnel or ditch (better description I guess!) in the cake.

FILLING NOTES****
If you don't want to use the gelatin in the filling, simply beat the cream and the 2 tbsp powdered sugar together until stiff peaks form, fold in cookie pieces. Done.

If you want to stabilize your whipped cream like I did in the video, do the following:
Place 4 tsp cold water in a small bowl. Sprinkle the gelatin over the water and allow to sit for 5 minutes until water is mostly absorbed, about 5 minutes.
Place in microwave for 30 seconds to a minute until gelatin has dissolved and water is hot. Stir until any remaining gelatin dissolves and allow to cool to room temperature.
Place 1 cup of cream in a large bowl with 2 tbsp of the powdered sugar. Beat together on high until soft peaks just barely start to form and then beat in the gelatin/water mix a little at a time.
Beat until stiff and stir in the cookie pieces

Fill the cake tunnel/ditch with the filling, pressing it in gently to fill it completely.
Top with the top slice

To make the glaze place chocolate and butter in a small saucepan and melt on medium low heat until smooth or put in a container and microwave on high for about 2 minutes, stirring every 30 seconds or so.
Stir in 1 1/2 cup powdered sugar, hot water and vanilla. Add more hot water if the glaze seems too thick to pour. To be honest, my glaze was just a tad too thick.

Pour glaze in a delicious artistic fashion on the cake allowing it to sensually drip down the sides of the cake.
Decorate the top with more oreo cookies if desired.

Recipe found in Woman's World Special Collector's Edition called "Chocolate!"

INFO ABOUT ME :)

My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.

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My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in "real life". She is a lovely person and a great friend. Please check her out :) http://bit.ly/1TClroH