Tunnel of fudge cake - 1995 version

Yield: 1 Servings

Measure Ingredient
1¾ cup Sugar
1¾ cup Butter
6 \N Eggs
2 cups Powdered sugar
2¼ cup All-purpose flour
¾ cup Unsweetened cocoa powder
2 cups Walnuts, chopped
¾ cup Powdered sugar
¼ cup Unsweetened cocoa powder
4 tablespoons (to 6 tbls) milk

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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