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