Tunnel Of Fudge Cake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 Sticks: butter or margarine, softened, 14 oz
1 3/4 cup: Sugar,
6: Eggs,
2 3/4 cup: Powdered sugar,
2 1/4 cup: Flour,
1 cup: Unsweetened cocoa powder,
2 cup: Chopped walnuts, (8 oz.) **
1 1/2 tbsp: , (to 2 Tbsp.) milk
Directions:
"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
Source from luhu.jp
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
Source from luhu.jp