Tunnel of fudge cake - 1966 version

Yield: 1 Servings

Measure Ingredient
3½ \N Sticks butter, softened
1¾ cup Sugar
6 \N Eggs
2¾ cup Powdered sugar
2¼ cup Flour
1 cup Unsweetened cocoa powder
2 cups Walnuts, chopped
1½ tablespoon (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 fluffy, 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, ¾ 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 ¾ cup powdered sugar, remaining ¼ 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.


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