Instructions:

Gingerbread Tunnel Cake

Source: Family Circle - 11/19/02

Serving size: 16

Filling
8 ounces cream cheese
1 egg
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground ginger

Cake
3 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup mild molasses
3 eggs
1 cup lukewarm milk (100 to 105 degrees F)

Glaze
2 cups confectioners' sugar
2 to 3 tablespoons milk
Crystallized ginger or sliced almonds, for garnish (optional)

Filling: In medium-size bowl, beat cream cheese on medium speed until smooth. Beat in egg, sugar, flour, vanilla extract and ginger until blended.

Preheat oven to 350 degrees F. Lightly coat a 12-cup Bundt pan with nonstick cooking spray.

Cake: In medium-size bowl, whisk together flour, ginger, baking soda, cinnamon, salt and cloves.

In large bowl, beat together sugars until smooth and creamy, about 2 minutes. Beat in the molasses, scraping down side of bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture alternately with milk in 3 additions, beginning and ending with flour. Pour half the batter into prepared Bundt pan.

Transfer filling to small plastic bag; snip off small piece from corner. Pipe filling in ring into center of pan, trying to keep filling from touching side of pan. Top with remaining batter, covering filling completely.

Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out fairly clean. Let cool in pan on wire rack for 5 minutes. Invert pan onto rack; gently tap sides to release cake. Remove pan; let cool.

Glaze: Sift confectioners' sugar into medium-size bowl. Stir in enough milk until smooth and good glazing consistency. Pour over cake. Garnish with ginger or almonds, if desired. Refrigerate, covered, up to 2 days.