Tunnel of Fudge Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
1 3/4 cups white sugar
1 3/4 cups butter, softened
6 eggs
2 cups confectioners (powdered) sugar
2 1/4 cups Pillsbury All Purpose Flour
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts*
Glaze (optional):
3/4 cup confectioners (powdered) sugar
1/4 cup unsweetened cocoa powder
4 to 6 teaspoons milk
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Directions: |
Directions:Preheat oven to 350º. Grease & flour (or spray with Baker's Joy) a 12-cup fluted tube cake pan or a 10-inch tube pan. (I use my 10-inch Bundt pan.) Set aside.
In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time and beat after each one. Add the 2 cups of powdered sugar a little at a time, beating after each addition. Stir in flour (if you have been using an electric beater, switch to hand for this) and all remaining ingredients in the cake section. Pour or spoon batter into the prepared cake pan and smooth it out. Bake until edges start to pull away from the pan and the top is set. Don't go by standard tests such as a dry toothpick test; they won't work with this cake.** The cake should be done in 45 to 50 minutes. Remove cake from oven, leave in pan, and set on wire rack to cool for 1 1/2 hours. Then invert onto a plate and let cool 2 more hours before cutting.
Now, mix all the glaze ingredients. You want the glaze to be runny enough to drizzle, so add a little more milk if you need to. Drizzle over top, and let some run down the sides of the cake.
* The correct amount of walnuts is 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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Number Of
Servings: |
Number Of
Servings:16 |
Personal
Notes: |
Personal
Notes: The rest of the story: I used to make this cake frequently in the late 1960's and 70's. We loved it! The cake was created by Mrs. Ella Helfrich of Houston, TX. The recipe won her second prize in the 17th annual Pillsbury Bake-Off, held on January 25, 1966, in San Francisco. The original recipe called for Pillsbury "Double Dutch Fudge Buttercream Frosting Mix", which was later discontinued by Pillsbury. That's why I stopped being able to find it in our local grocery stores, but I didn't know that at the time! I tried it with other frosting mixes, but it didn't work so I forgot about it. But... I still had the recipe; and when I started working on this cookbook, I did some research online. I found out that Pillsbury, in response to widespread complaints, released in 1986 a revised version that introduced cocoa powder and powdered sugar in place of the frosting mix. So, here it is....and it's delish!
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