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Colette & Cassi's Country Kitchen -> Cakes -> Tunnel of Fudge Cake
Post Info TOPIC: Tunnel of Fudge Cake
Cassi


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Tunnel of Fudge Cake
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Tunnel of Fudge Cake

Cake:
1-3/4 cups granulated sugar
1-3/4 cups (3-1/2 sticks) butter or margarine, softened
6 large eggs
2 cups confectioners' sugar
2-1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts


Glaze:
3/4 cup confectioners' (powdered) sugar
1/4 cup cocoa powder
1-1/2 to 2 tablespoons milk

Heat oven to 350 F. Grease and flour a 12-cup bundt pan (or a 10-inch tube pan). In a large bowl, combine granulated sugar and butter or margarine; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups confectioners' sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan and spread evenly. Bake for 45 to 50 minutes or until top is set and edges begin to pull away from sides of pan. Cool upright in pan on wire rack for 1-1/2 hours. Invert onto serving plate and cool at least 2 hours. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.)

In a small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store covered tightly.

Serves 12.



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Cassi


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Recent news of the death of H. David Dalquist, inventor of the Bundt cake pan, must have jolted the memories of many readers if my mail is a reliable indicator. Messages like, "I've lost the recipe for Tunnel of Fudge Cake," and "My mom used to make a fabulous Chocolate Macaroon Bundt Cake from a mix, which was discontinued" jogged a few memories in my office, too.

I have good news. We've turned up recipes for both of these much-loved, timeless desserts, one of which follows. The recipe for Chocolate Macaroon Bundt Cake is on Mary's Web Desk at www.debtproofliving.com.

Ella Rita Helfrich of Houston, Texas, created and entered her Tunnel of Fudge Cake in the Pillsbury Bake-Off in 1966.  A huge hit, it took second place and put $5,000 in Ella's pocket. Her recipe used a product called Double Dutch Fudge Buttercream Frosting Mix, which has been discontinued. However, because of many consumer requests, Pillsbury developed this recipe. Nuts are essential to the cake's success. A "tunnel of fudge" appears mysteriously in the finished cake. This makes it tough to use the usual toothpick method of determining doneness, so make sure your oven temperature is accurate and you watch the cooking time carefully.



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