Tunnel of Fudge Cake
Source of Recipe
Ella Rita Helfrich
Recipe Introduction
17th Bake-Off® Contest, 1966
$5,000
List of Ingredients
Cake
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Recipe
1. Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch
tube pan. In large bowl, combine sugar and margarine; beat until
light and fluffy. Add eggs 1 at a time, beating well after each
addition. Gradually add 2 cups powdered sugar; blend well. By hand,
stir in flour and remaining cake ingredients until well blended.
Spoon batter into greased and floured pan; spread evenly.
2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges
are beginning to pull away from sides of pan.** Cool upright in pan
on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2
hours.
3. In small bowl, combine all glaze ingredients, adding enough milk
for desired drizzling consistency. Spoon over top of cake, allowing
some to run down sides. Store tightly covered.
16 servings
High Altitude Instructions:
Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed
above.
Tips:
* Nuts are essential for the success of this recipe.
** Since this cake has a soft filling, an ordinary doneness test
cannot be used. Accurate oven temperature and baking times are
essential.
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