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Tunnel of Fudge Cake




Source of Recipe


internet


Recipe Introduction


"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:"


List of Ingredients




3 1/2 Sticks butter or margarine, softened (14 oz)
1 3/4 cup granulated sugar
6 Eggs
2 3/4 cups powdered sugar
2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 cups chopped walnuts (8 oz.) **
1 1/2 to 2 Tablespoons milk

Recipe



Preheat oven to 350°F. Grease a 12-cup Bundt pan or 10" angel food tube pan. Dust with flour; tap out excess.

In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 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.

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.

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. **