Tunnel Of Fudge Cake
Tunnel Of Fudge Cake
This recipe, arguably the recipe most closely identified with the Bake-Off Contest, mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work!This recipe is courtesy of Pillsbury.For every winning dish from the Pillsbury Bake-Off Contest, click here.
Prep Time
35
minutes
Cook Time
45
minutes
Servings
16
Total time: 1 hour, 20 minutes
Ingredients
- 1 3/4 cup sugar
- 1 3/4 cup margarine or butter, softened
- 6 eggs
- 2 cup powdered sugar
- 2 1/4 cup all purpose or unbleached flour, preferably pillsbury best
- 3/4 cup unsweetened cocoa
- 2 cup chopped walnuts
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa
- 4-6 teaspoons milk
Directions
- Heat oven to 350 degrees F.
- Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan.
- In large bowl, combine sugar and margarine; beat until light and fluffy.
- Add eggs 1 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 degrees F for 45-50 minutes, or until top is set and edges are beginning to pull away from sides of pan.
- Cool upright in pan on wire rack 1 1/2 hours.
- Invert onto serving plate; cool at least 2 hours.
- In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.
- Spoon over top of cake, allowing some to run down sides.
- Store tightly covered.