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Return to January 8, 2010
Return to December Recipe Index
Tunnel of Fudge Cake
This is the recipe Pillsbury offers for the prize-winning
cake that started the bundt pan revolution. It is not
exactly the same as Ella Helfrich’s because Pillsbury
stopped making the double Dutch fudge buttercream frosting
mix she used in the original. Now you have to make the whole
cake from scratch. Nuts are essential to the cake’s success.
A "tunnel of fudge" mysteriously appears in the finished
cake. This does make it tough to use the usual toothpick
method of determining doneness
Cake
1 3/4 cups sugar
1 3/4 cups butter or margarine, softened
6 eggs
2 cups powdered sugar
2 1/4 cups all purpose or unbleached flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4-6 tsp. milk
Heat oven to 350 degrees. Grease and flour a 12-cup Bundt
pan (or a 10-inch tube pan). In a large bowl, combine sugar
and butter or margarine; beat until light and fluffy. Add
eggs 1 at a time, beating well after each addition.
Gradually add 2 cups powdered 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 are
beginning to pull away from sides of pan. Cool upright in
pan on wire rack 1 ½ hours. Invert onto serving plate and
cool at least 2 hours.
In small bowl, combine glaze ingredients, adding enough milk
for desired drizzling consistency. Spoon over top of cake,
allowing some to run down sides. Store tightly covered.
Doris in Oklahoma City
http://www.nancyskitchen
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