Tunnel of Fudge Cake
Source of Recipe
the web
Recipe Introduction
Makes 12 to 14 servings
There are many variations of the original 1966 Pillsbury Bake-Off recipe. It's easy to understand why. How puddinglike the center is depends on time and temperature, the proportion of sugar to flour and the protein content of that flour.
List of Ingredients
Cake:
13/4 cups butter, at room temperature (31/2 sticks)
13/4 cups granulated sugar
6 eggs
2 cups powdered sugar
21/4 cups all-purpose flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts (8 ounces)
Glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
11/2 to 3 tablespoons milk
Recipe
Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Butter a 12-cup Bundt pan. Dust with flour and shake out any excess. To make cake: In a large bowl using an electric mixer, beat the butter and granulated sugar until light and fluffy, 1 to 2 minutes. Add the eggs, 1 at a time, beating well after each addition.
Gradually add the powdered sugar, beating until combined. Using a spoon, stir in the flour, cocoa and nuts, and mix until combined. Scrape the batter into the prepared pan and spread it evenly.
Bake for 56 to 58 minutes. (Because this cake has a soft center, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are crucial. The surface will have a thin crust but will not appear to be done.)
Transfer the pan to a wire rack to cool for 1 hour. Invert onto a serving plate and set aside to cool completely. To make glaze: In a small bowl, combine the powdered sugar, cocoa and 11/2 tablespoons milk. Mix until well-blended, adding some of the remaining milk, 1/2 tablespoon at a time, if necessary to achieve a spreadable consistency.
Spoon the glaze over the top of the cooled cake, allowing some to run down the sides.
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