Original 1966 Tunnel of Fudge Cake
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This is the original Tunnel of Fudge Cake from the 1966 Pillsbury Bake Off.
1 1/2 cups soft Land O' Lakes Butter
6 eggs
1 1/2 cups sugar
2 cups Pillsbury's Best Flour
1 package Pillsbury Double Dutch Fudge Buttercream Frosting Mix
2 cups chopped Diamond Walnuts
Oven 350° [ed. 350 F / 175 C]
10-inch tube cake
Cream butter in large mixer bowl at high speed of mixer. Add eggs, one
at a time, beating well after each. Gradually add sugar, continue
creaming at high speed until light and fluffy. By hand, stir in flour,
frosting mix, and walnuts until well blended. Pour batter into greased
Bundt pan or 10-inch Angel Food tube pan. Bake at 350° for 60 to 65
minutes. Cool 2 hours, remove from pan. Cool completely before serving.
Note: Walnuts, Double Dutch Fudge Frosting Mix and butter are key to the
success of this unusual recipe. Since cake has a soft fudgy interior,
test for doneness after 60 minutes by observing dry, shiny brownie-type
crust.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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