FryBoy
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TUNNEL OF FUDGE CAKE
Ella Helfrich's Tunnel of Fudge cake, which won second place in the 17th annual Pillsbury Bake-Off in 1966, gave H. David Dalquist's Bundt pan national exposure and made it one of the most popular baking pans in the world. Pillsbury no longer makes one of the original ingredients and offers this revised version of the much-requested recipe.
CAKE
1¾ cups regular white sugar
1¾ cups butter margarine, softened
6 eggs
2 cups powdered sugar
2¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups chopped walnuts*
GLAZE
¾ cup powdered sugar
¼ cup unsweetened cocoa
4 to 6 teaspoons milk
DIRECTIONS
Heat oven to 350°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan.
In large bowl, combine regular white sugar (but NOT powdered sugar) and butter or margarine; beat with electric mixer until light and fluffy, about 3 to 5 minutes.
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 at 350°F for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.**
Cool upright in pan on wire rack 1½ hours; invert onto serving plate. Cool for at least 2 hours more.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.
Spoon glaze over the top of cake, allowing some to run down sides.
Store tightly covered.
Yield: 16 servings
*Nuts are essential for the success of this recipe.
**Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
High altitude (Above 3,000 ft.): Increase flour by 3 tablespoons. Bake as directed above.
http://www.pillsbury.com/recipes/showrecipe.aspx?rid=11510
Ella Helfrich's Tunnel of Fudge cake, which won second place in the 17th annual Pillsbury Bake-Off in 1966, gave H. David Dalquist's Bundt pan national exposure and made it one of the most popular baking pans in the world. Pillsbury no longer makes one of the original ingredients and offers this revised version of the much-requested recipe.
CAKE
1¾ cups regular white sugar
1¾ cups butter margarine, softened
6 eggs
2 cups powdered sugar
2¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups chopped walnuts*
GLAZE
¾ cup powdered sugar
¼ cup unsweetened cocoa
4 to 6 teaspoons milk
DIRECTIONS
Heat oven to 350°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan.
In large bowl, combine regular white sugar (but NOT powdered sugar) and butter or margarine; beat with electric mixer until light and fluffy, about 3 to 5 minutes.
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 at 350°F for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.**
Cool upright in pan on wire rack 1½ hours; invert onto serving plate. Cool for at least 2 hours more.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.
Spoon glaze over the top of cake, allowing some to run down sides.
Store tightly covered.
Yield: 16 servings
*Nuts are essential for the success of this recipe.
**Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
High altitude (Above 3,000 ft.): Increase flour by 3 tablespoons. Bake as directed above.
http://www.pillsbury.com/recipes/showrecipe.aspx?rid=11510
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