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TUNNEL OF FUDGE CAKE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
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3 1/2 Sticks butter or margarine,
-softened (14 oz)
1 3/4 c Sugar
6 Eggs
2 3/4 c Powdered sugar
2 1/4 c Flour
1 c Unsweetened cocoa powder
2 c Chopped walnuts (8 oz.) **
1 1/2 tb (to 2 Tbsp.) milk
"In 1966 a chocolate cake called the Tunnel of Fudge
Cake, made with a boxed frosting mix, won the
Pillsbury BAKE-OFF Contest. Although the frosting mix
was discontinued, Pillsbury continued to receive so
many requests for the cake that the company developed
a scratch recipe to simulate the original. Here it
is:"
1. Preheat oven to 350 degrees. Grease a 12-cup
bundt pan or 10" angel food tube pan. Dust with
flour; tap out excess. 2. In a large bowl, beat
together butter and sugar with an electric mixer on
medium speed until light and fluffly, 1 to 2 minutes.
Add eggs, one at a time, beating well after each
addition. Gradually add 2 cups powdered sugar,
beating until well blended. By hand, stir in flour,
3/4 cup cocoa, and nuts; mix until well blended. Spoon
batter into prepared pan and spread evenly. 3. Bake 58
to 62 minutes. Since this cake has a soft tunnel of
fudge, ordinary doneness test cannot be used. Accurate
oven temperature and baking time are critical. Let
cake cool upright in pan on a rack for 1 hour; then
invert onto serving plate and let cool completely. 4.
To make glaze, in a small bowl, combine remaining 3/4
cup powdered sugar, remaining 1/4 cup cocoa, and milk.
Mix until well blended. Spoon glaze over top of cool
cake, allowing some to run down sides. Store cake
tightly covered.
** Nuts are essential for the success of this recipe.
From: "365 Great Chocolate Desserts" cookbook Serves:
14 to 16
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