The Tunnel of Fudge Cake,
a second-place Pillsbury Bake-Off winner in 1966, was developed
by Ella Rita Helfrich of Houston, Texas, who won $5,000. The
original recipe used a product called Double Dutch Fudge Buttercream
Frosting Mix, which the company has discontinued. However, because
of many consumer requests, Pillsbury test kitchens developed
this recipe, which uses scratch ingredients. Nuts are essential
to the cake's success.
Tunnel
of Fudge Cake
- Cake:
- 3 1/2 sticks butter or
margarine, softened (1 3/4 cups), plus more for greasing
pan
2 1/4 cups all-purpose flour, plus more for flouring pan
1 3/4 cups granulated sugar
6 large eggs
2 cups confectioners' (powdered) sugar
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts (8-ounces)
-
- Glaze:
- 3/4 cup confectioners'
(powdered) sugar
1/4 cup cocoa powder
1 1/2 to 2 tablespoons milk
- Heat the oven to 350°F
(175°C). Grease a 12-cup Bundt pan or 10-inch angel cake
pan. Dust with flour and tap out the excess.
- In a large bowl, beat
the butter and granulated sugar using an electric mixer on medium
speed until light and fluffy, for 1 to 2 minutes. Add the eggs,
one at a time, beating well after each addition.
- Gradually add 2 cups confectioners'
sugar, beating until well-blended. By hand, stir in 21/4 cups
flour, 3/4 cup cocoa and the nuts; mix until well-blended. Spoon
the batter into the prepared pan and spread evenly.
- Bake for 58 to 62 minutes.
(Because this cake has a soft tunnel of fudge, an ordinary doneness
test cannot be used. Accurate oven temperature and baking time
are critical.)
- Let the cake cool upright
in the pan on a rack for 1 hour, then invert onto a serving plate
and let cool completely.
- To make the glaze: In
a small bowl, combine 3/4 cup confectioners' sugar, 1/4 cup cocoa
and 1 1/2 tablespoons milk. Mix until well blended, adding the
remaining 1/2 tablespoon milk to make a spooning consistency.
- Spoon the glaze over the
top of the cooled cake, allowing some to run down sides. Store
the cake tightly covered.
Makes 12 to 14 servings.
Recipe courtesy of The Pillsbury Company.
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