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home > recipes > cakes > tunnel of fudge cake
MM: Tunnel of Fudge Cake ---------- Recipe via Meal-Master (tm) v8.03 Title: Tunnel of Fudge Cake Categories: Cakes, Chocolate Yield: 6 servings 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:" Comment: a really good choclate cake which could come out to dry if you overbake it. Follow instructions explicitly! 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. Note: I baked mine in a heart shaped tube pan! It came out beautiful! Joan,"Flour Power" Joan,"Flour Power"

Tunnel of Fudge Cake


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(posted September 29, 1998)

MM: Tunnel of
Fudge Cake
---------- Recipe via
Meal-Master (tm) v8.03
Title: Tunnel of
Fudge Cake
Categories: Cakes,
Chocolate
Yield: 6 servings

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:"

Comment: a really good choclate
cake which could come
out to
dry if you overbake it. Follow instructions
explicitly!

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.
Note: I
baked mine in a heart shaped tube
pan!
It came out beautiful!

Joan,"
Flour Power"

Joan,"
Flour Power"



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