From: [EMAIL PROTECTED] (K ACKRMAN)
>Subject: 2001 Tunnel of Fudge Bundt Cake
>Used to make something called Tunnel of Fudge Bundt Cake years ago. Wanted to
>take one to a party recently, but couldn't find a key ingredient: boxed dry
>fudge frosting mix. Does anyone know what to substitute? Or have a recipe
>for a chocolate and nut Bundt cake that comes out with a gooey, fudgy inside?
* Exported from MasterCook *
Tunnel of Fudge Bundt Cake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups butter or margarine, softened (14 oz)
1 3/4 cup Sugar
6 Eggs
2 3/4 cup Powdered sugar
2 1/4 cup Flour
1 cup Unsweetened cocoa powder
2 cup Chopped walnuts (8 oz.) **
1 1/2 tb (to 2 Tbsp.) milk
In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed
frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was
discontinued, Pillsbury continued to receive so many requests for the cake that
the company developed a scratch recipe to simulate the original. Here it is:
Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel food tube
pan. Dust with flour; tap out excess. In a large bowl, beat together butter and
sugar with an electric mixer on medium speed until light and fluffly, 1 to 2
minutes. Add eggs, one at a time, beating well after each addition. Gradually
add 2 cups powdered sugar, beating until well blended. By hand, stir in flour,
3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan
and spread evenly. Bake 58 to 62 minutes. Since this cake has a soft tunnel of
fudge, ordinary doneness test cannot be used. Accurate oven temperature and
baking time are critical. Let cake cool upright in pan on a rack for 1 hour;
then invert onto serving plate and let cool completely. To make glaze, in a
small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa,
and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing
some to run down sides. Store cake tightly covered.
** Nuts are essential for the success of this recipe.
From: "365 Great Chocolate Desserts" cookbook
Serves: 14 to 16
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