Tunnel of fudge cake - 1995 version
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sugar |
| 1¾ | cup | Butter |
| 6 | Eggs | |
| 2 | cups | Powdered sugar |
| 2¼ | cup | All-purpose flour |
| ¾ | cup | Unsweetened cocoa powder |
| 2 | cups | Walnuts, chopped |
| GLAZE | ||
| ¾ | cup | Powdered sugar |
| ¼ | cup | Unsweetened cocoa powder |
| 4 | tablespoons | (to 6 tbls) milk |
Directions
Heat oven to 350 F. Grease and flour the pan. In large bowl, combine sugar and butter; beat until light and fluffy. 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 prepared pan; spread evenly. Bake at 350 F. For 58-62 minutes. Cool upright in pan on wire rack one hour; invert onto serving plate . Cool completely, then frost with glaze that follows.
GLAZE: In a small bowl, combine powdered sugar and cocoa. Gradually add milk until desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
Tips: Nuts are essential for the success of this recipe. Do not overbake.
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