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---------- Recipe via Meal-Master (tm) v8.05
Title: Tunnel of Fudge Cake- Pillsbury 1966 Bake Off
Categories: Cheesecakes, Chocolate
Yield: 16 servings
Cake:
1 3/4 c Butter or margarined;
-softened
1 3/4 c Sugar
6 Eggs
2 c Confectioner's sugar
2 1/4 c Flour
3/4 c Cocoa
2 c Chopped walnuts*
Glaze:
3/4 c Confectioner's sugar
1/4 c Cocoa
2 tb Milk
*TIP: Nuts are essential for the sucess of the recipe.
Heat oven to 350 F. Grease and flour 12-cup fluted tube pan
or 10-inch angel food tube pan.
In large bowl, beat margarine and sugar until light and
fluffy. Add eggs, one at a time, beating well after each
addition.
Gradually add the confectioner's sugar, blend well.
By hands, stir in the remaining cake ingredients until well
blended. Spoon batter into prepared pan, spread evenly.
Bake at 350 F for 58-62 minutes**. Cool upright in pan on
cooling rack for 1 hour, invert onto serving plate.
Cool completely.
In small bowl, combine glaze ingredients until well
blended. Spoon over top of cake, allowing some to run down
the sides. Store tightly covered. 16 servings.
** Since this cake has a soft tunnel of fudge, ordinary
doneness test cannot be used. Accurate oven temperature and
bake time are critical.
HIGH ALTITUDE--Above 3500 feet; Increase flour to 2 1/4
cups plus 3 tablespoons.
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