*  Exported from  MasterCook  *
 
                            TUNNEL OF FUDGE CAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2                Sticks butter or margarine,
                         -softened (14 oz)
    1 3/4   c            Sugar
    6                    Eggs
    2 3/4   c            Powdered sugar
    2 1/4   c            Flour
    1       c            Unsweetened cocoa powder
    2       c            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:”
   
   1.  Preheat oven to 350 degrees.  Grease a 12-cup
   bundt pan or 10″ angel food tube pan.  Dust with
   flour; tap out excess. 2. 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. 3. 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. 4.
   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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