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Cook's Country Tunnel Of Fudge Cake




Source of Recipe


Country Cook magazine


Recipe Introduction


For additional flavor, toast the nuts (spread in a single layer on a baking sheet and bake 5 to 10 minutes at 350 degrees, shaking pan once or twice during baking, until they begin to give off an aroma). Dutch-processed cocoa is a richer, darker cocoa, treated with alkali to neutralize cocoa's natural acidity.

**This recipe was developed to taste remarkably like the original recipe, even without the frosting ingredient that Pillsbury no longer makes. Other receipes don't come close!



Recipe Link: http://sunsentinel.com

List of Ingredients




Cake Batter:

3/4 cup Dutch-processed cocoa powder, plus extra for pan

2 ounces bittersweet chocolate, chopped

1/2 cup boiling water

2 cups flour

2 cups walnuts or pecans, finely chopped

2 cups confectioners' sugar

1 teaspoon salt

5 eggs, at room temperature

1 tablespoon vanilla extract

1 cup granulated sugar

3/4 cup packed light brown sugar

11/4 cups (2 1/2 sticks) unsalted butter, at room temperature, plus extra for pan


Chocolate Glaze:

4 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

2 tablespoons granulated sugar

2 tablespoons water



Recipe



To make cake: Adjust oven rack to lower middle position and preheat oven to 350 degrees. Generously butter a 12-cup Bundt pan and dust with cocoa powder, tapping out excess. Place bittersweet chocolate in a small heat-proof bowl. Add boiling water, whisk until smooth, cool to room temperature and set aside.

In a large bowl, whisk together ¾ cup cocoa, flour, walnuts (or pecans), confectioners' sugar and salt; set aside.

In a large measuring cup, whisk together eggs and vanilla extract; set aside.

In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar, brown sugar and butter 2 minutes until light and fluffy. Reduce speed to low, add egg mixture and mix 30 seconds until just combined. Add chocolate mixture and mix 30 seconds until just combined. Add flour mixture and mix until just combined.

Scrape batter into prepared pan, smooth batter with a rubber spatula and bake 45 minutes until edges are beginning to pull away from pan; do not overbake (do not use a cake tester, toothpick or skewer to test the cake).

Remove to a wire rack and cool, upright, 1 1/2 hours. Invert cake onto serving plate and cool completely, at least 2 hours.

To make glaze: Place chocolate in a heat-proof bowl. In a small saucepan over high heat, combine cream, granulated sugar and water and bring to a boil. Pour liquid over chocolate and let sit 30 seconds. Using a whisk or a rubber spatula, gently stir chocolate and cream together in small circles, starting at center of bowl and working your way out in increasingly larger concentric circles.

Leave glaze at room temperature 20 minutes until it thickens just enough to pour in a ribbon. Drizzle glaze over cake and let sit at least 10 minutes before serving. Cover tightly and store at room temperature up to 2 days. Makes 12 to 14 servings.