When I was growing up, the Tunnel of Fudge cake was EVERYWHERE, it is
still one of my favorite cakes -- a chocoholics delight! Then
Pillsbury stopped making a critical component to the cake. I
eventually saw the #2 version & hated it. It seemed to me that the
original was like Moses -- you mixed everything up, baked it & a
tunnel of fudge magically appeared. The version Pillsbury came up
with (#2) was more like the Army Corps of Engineers version -- no magic in it.
It seems I wasn't the only person who hated #2, so they came up with
#1. I have never used #2 or #3. although I find #2 acceptable. By
the way, the Tunnel of Fudge cake single-handedly created the bundt
cake industry -- until then Nordic Ware only sold a few thousand a
year -- primarily to Russian Jewish immigrants. After this won the
Bake-Off everyone wanted one & I think it's safe to say that just
about every married woman owns one of these -- I always give a
well-made one as part of my "coffee break" wedding gift package
* Exported from MasterCook *
Tunnel of Fudge Cake - Moses Version, Updated
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
1 3/4 cups butter or margarine -- softened
1 3/4 cups granulated sugar
6 eggs
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts*
Glaze:
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 tablespoons milk -- (1 1/2 to 2)
Heat oven to 350 degrees. Grease and
flour 12 cup Bundt Pan. In large bowl
beat margarine and granulated sugar until
light and fluffy. Add eggs, one at a
time, beating well after each addition.
Gradually add powdered sugar; blend well.
By hand, stir in remaining cake
ingredients until well blended.
Spoon batter into prepared pan; spread evenly. Bake at 350 degrees
for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour,
invert onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon
over top of cake, allowing some to run down sides. Store tightly
covered. 16 servings.
*Nuts are essential for the success of the recipe.
**Since this cake has a soft tunnel of fudge, ordinary doneness test
cannot be used. Accurate oven temperature and baking time are critical.
High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3
tablespoons.
http://www.nordicware.com/recipes.html - this recipe with links to others
A grand winner in a national baking contest! Very rich and moist with
a buttery flavor.
San Antonio Express-News | March 2000
"34 years later, Tunnel of Fudge winner returns to Bake-Off""
San Francisco -- History didn't repeat itself last week, and Patricia
Gullo of Kingwood, Texas, didn't change the way America cooked like
her mother did 34 years ago.
But just making it to the Pillsbury Bake-Off here was good enough for Gullo.
Divine inspiration is the way she described the manner in which she
came up with the recipe that took her to the finals.
Her recipe for Parmesan Spinach Roll-Ups came to her as she was
sitting in church, an
answer to the quest that had haunted her for years. "The Lord gave
this to me," she said. "I wanted time. The Lord let me do it with
this recipe."
Mom -- 83-year-old Ella Rita Helfrich -- goes back a long way with
the Bake-Off. When she was 49 and Gullo was 22, Helfrich developed
what's arguably the Bake-Offs most famous
recipe -- Tunnel of Fudge Cake, which took second-place honors and
won $5,000 for her at
the Bake-Off in 1966.
from zosha's files * formatted by Deirdre Dee * posted to BlueRibbonRecipes
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4855 Calories; 364g Fat (64.1%
calories from fat); 59g Protein; 400g Carbohydrate; 29g Dietary
Fiber; 2144mg Cholesterol; 3731mg Sodium. Exchanges: 3
Grain(Starch); 6 Lean Meat; 0 Non-Fat Milk; 68 1/2 Fat; 23 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Tunnel of Fudge Cake #I - PillsburyBakeOff
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : !! BlueRibbon Cakes - Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 3/4 cups sugar
1 3/4 cups margarine or butter -- softened
6 eggs
2 cups powdered sugar
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts (do not omit)
Glaze
1 cup powdered sugar
1/4 cup unsweetened cocoa
4 teaspoons milk -- (4 to 6)
Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan or 10-inch
tube pan.
In large bowl, combine sugar and margarine; beat until light and fluffy.
Add eggs one 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; spread evenly.
Bake for 45 to 50 minutes until top is set and edges are beginning to pull
away from edge of pan. Cool upright in pan on wire rack 1 1/2 hours; invert
onto serving plate. Cool for at least 2 hours.
In small bowl, combine all glaze ingredients, adding enough milk for
desired drizzling consistency. Spoon over top of cake, allowing some to run
down sides. Store tightly covered. Makes 16 servings.
Per serving: 550 calories, 8 grams protein, 58 grams carbohydrate, 32 grams
fat, 300 milligrams sodium. Analyses by Pillsbury.
The nuts are essential to the cake's structure and volume and cannot
be omitted.
Description:
"This is the version most like the original. Follow the baking and
cooling. This is one of two variations of the original made by the
Pillsbury kitchens."
S(formatted by Deirdre Dee):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 7413 Calories; 363g Fat (43.5%
calories from fat); 91g Protein; 970g Carbohydrate; 32g Dietary
Fiber; 2144mg Cholesterol; 3763mg Sodium. Exchanges: 14
Grain(Starch); 7 Lean Meat; 0 Non-Fat Milk; 67 Fat; 51 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Tunnel of Fudge Cake #2 - PillsburyBakeOff
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : !! BlueRibbon Cakes - Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1 1/2 cups milk
1 package chocolate fudge pudding and pie filling mix
(not instant) -- (3.4 ounce)
1 package chocolate chips -- (6 ounce)
Cake:
1 1/3 cups sugar
1/4 cup butter -- softened
1/2 cup shortening
1 teaspoon vanilla
4 eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 cups chopped walnuts
Glaze:
1 cup confectioners' sugar
1/4 cup unsweetened cocoa
4 teaspoons milk -- (4 to 6)
Filling: In a medium saucepan, combine 1 1/2 cups milk and pudding mix.
Cook as directed on package. Add chocolate chips; stir until melted. Set
aside.
Cake: Heat oven to 350. Grease and flour a 12-cup Bundt pan. In a large
bowl, combine sugar, butter and shortening; beat well until light and
fluffy. Add vanilla and eggs; mix well. Lightly spoon flour into measuring
cup; level off. Add flour, 1/2 cup cocoa, baking powder, salt and milk;
beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in
walnuts.
Reserve 2 cups of the batter. Pour remaining batter into prepared pan.
Spoon filling in ring on top of batter, making sure it does not touch the
sides of the pan. Spoon reserved batter over filling. Bake for 50 to 60
minutes or until cake springs back when touched lightly in center. Cool 1
hour on rack. Remove from pan. Cool 1 1/2 more hours or until completely
cooled.
Glaze: In a small bowl, blend ingredients, adding enough milk for desired
drizzling consistency. Spoon over cake allowing some to run down the sides.
Cut with a serrated knife. Best served the same day; store remaining cake
in the refrigerator. Makes 16 servings.
Per serving: 570 calories (47 percent from fat), 30 grams fat, 80
milligrams cholesterol, 8 grams protein, 68 grams carbohydrates, 3 grams
fiber, 230 milligrams sodium.
Description:
"This version has a yummy pudding-based filling. The nuts are
essential to the cake's structure and volume and cannot be
omitted. This is one of two variations made by the Pillsbury kitchens.,"
S(formatted by Deirdre Dee):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6787 Calories; 406g Fat (51.7%
calories from fat); 158g Protein; 696g Carbohydrate; 51g Dietary
Fiber; 1058mg Cholesterol; 2433mg Sodium. Exchanges: 14 1/2
Grain(Starch); 12 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 72 1/2 Fat; 30
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
------------------------------------
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