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Tunnel of fudge cake




Source of Recipe


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Recipe Introduction


The nuts must be included, they make the cake. Also, don't use the toothpick method to test the cake, as you will intersect the fudge tunnel and keep the cake in the oven too long. The cake is done when it pulls away from the sides of the pan and when it springs back when lightly touched.


List of Ingredients






Makes 16 servings

1 3/4 cups sugar

1 ¾ cups margarine or butter, softened

6 eggs

2 cups powdered sugar

2 ¼ cups all-purpose or unbleached flour

¾ cup unsweetened cocoa powder

2 cups chopped walnuts or pecans
GLAZE

¾ cup powdered sugar

¼ cup unsweetened cocoa

4 to 6 teaspoons milk or half-and-half

Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube cake pan (Bundt) or a 10-inch tube pan.

In a large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in remaining cake ingredients until well-blended. Spoon batter into greased and floured pan; spread evenly.

Bake 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 1½ hours. Invert onto serving plate; cool at least 2 hours.

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.


Recipe