Chocolate Tunnel Of Fudge Cake Recipe Recipe For Banana

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TUNNEL OF FUDGE CAKE



Tunnel of Fudge Cake image

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!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 4h30m

Yield 16

Number Of Ingredients 10

1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

Steps:

  • Heat oven to 350°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°F. for 45 to 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.

Nutrition Facts : Calories 570, Carbohydrate 62 g, Cholesterol 80 mg, Fat 6, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1/16 of Recipe, Sodium 260 mg, Sugar 43 g

TUNNEL OF FUDGE CAKE IV



Tunnel of Fudge Cake IV image

The ONLY perfect tunnel of fudge cake recipe I can find - it came from a 1950's flour package.

Provided by AMCLAYTON

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

1 ¾ cups margarine, softened
1 ¾ cups white sugar
6 eggs
2 cups confectioners' sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups chopped walnuts
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
  • For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 62.1 g, Cholesterol 69.9 mg, Fat 32 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 259 mg, Sugar 43.9 g

TUNNEL-OF-FUDGE CAKE



Tunnel-of-Fudge Cake image

The original tunnel-of-fudge cake won second place in the 1966 Pillsbury Bake-Off Contest for the late Ella Rita Helfrich of Houston. That version used a fudge icing mix to create a gooey chocolate center. But Pillsbury discontinued the icing mix, and the resulting clamor of home bakers led Pillsbury to release a recipe for making tunnel-of-fudge cake from scratch. In 2004, The Times presented an adaptation of that recipe with the help of Shirley Corriher, a biochemist and the author of "Cookwise" and "Bakewise," books about how scientific principles can be applied to cooking and baking.

Provided by The New York Times

Categories     snack, cakes, dessert

Time 4h

Yield 1 cake

Number Of Ingredients 14

2 1/2 cups walnuts or pecans, chopped
2 tablespoons unsalted butter
1/4 teaspoon salt
1 1/4 cups unsalted butter, cut into tablespoon-size pieces, softened, plus more for greasing the pan
1 cup sugar
3/4 cup dark brown sugar, packed
3/4 teaspoon salt
1 teaspoon vanilla
1/3 cup vegetable oil
2 large egg yolks
4 large eggs
2 cups confectioners sugar
2 1/4 cups bleached all-purpose flour
3/4 cup natural cocoa powder

Steps:

  • Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees (see note).
  • On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add 2 tablespoons butter and 1/4 teaspoon salt. Toss well and set aside.
  • Generously butter the inside of a large 12-cup Bundt cake pan.
  • In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.
  • Beat in 3/4 teaspoon salt, vanilla and vegetable oil.
  • Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.
  • With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.
  • In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.
  • Bake for 40 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 40-minute cooking time.
  • When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.

Nutrition Facts : @context http, Calories 727, UnsaturatedFat 20 grams, Carbohydrate 87 grams, Fat 41 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 273 milligrams, Sugar 60 grams, TransFat 1 gram

TUNNEL OF FUDGE BANANA CAKE



Tunnel of Fudge Banana Cake image

An irresistible reimagining of a fudge-filled banana bread in the shape of a comforting Bundt cake. The best of all worlds!

Provided by Food.com

Categories     Candy

Time 1h5m

Yield 1 12-cup bundt cake

Number Of Ingredients 20

6 ounces semisweet chocolate
6 tablespoons heavy cream
2 tablespoons unsalted butter
2 tablespoons unsalted butter, softened
2 tablespoons unsweetened cocoa powder
3/4 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup dark brown sugar
4 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup mashed banana (about 1 large)
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2/3 cup powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons whole milk
12 dried banana pieces, for decoration

Steps:

  • For the fudge filling:.
  • Finely chop the chocolate and place into a medium heat-proof bowl.
  • Heat the cream and butter in a small pot until the butter has melted and the cream is gently steaming.
  • Pour this over the chocolate in the bowl. Let sit for 5 minutes then gently stir until all the chocolate has melted.
  • Let this mixture cool at room temperature for 45-60 minutes, stirring occasionally, until thickened but still pipeable.
  • Prepare the pan:.
  • Preheat the oven to 350 degrees F.
  • Use the 2 tablespoons of softened butter and a pastry brush to coat a 12-cup bundt pan very well. Add the cocoa powder to the the pan, tilting and tapping the pan to coat as much of the inside as possible. Tap out any excess cocoa powder.
  • For the cake:.
  • In a large bowl, beat the butter, granulated sugar and dark brown sugar together until smooth. Beat in the eggs one at a time until smooth. Add the salt, vanilla, baking powder, vegetable oil and mashed banana and stir together until well-combined.
  • Add the flour and cocoa powder to the bowl and mix until just combined.
  • Scoop 3 cups of the cake batter into the prepared bundt pan. Spread out into an even layer.
  • Transfer the thickened, cooled fudge filling to a piping bag. Pipe the fudge filling in a thick ring all the way around in the centre of the batter.
  • Cover the fudge filling with the remaining cake batter and spread out evenly in the pan.
  • Bake for 35-40 minutes. The cake will look risen and dry on top. You won't be able to test this cake with a toothpick as the centre will still be gooey when the cake is finished baking, so you must ensure your oven is at the correct temperature.
  • Remove the cake from the oven and let cool for 20 minutes in the pan. Loosen the edges of the cake with a small spatula or butter knife, flip the cake out onto a wire rack and leave to cool completely.
  • For the frosting:.
  • In a small bowl, stir together the powdered sugar, cocoa powder and milk until smooth.
  • Spoon over the top of the cooled cake, letting it drip down the sides of the cake. Top with the dried banana chips and leave the icing to set for a few minutes before cutting into the cake.
  • Tools:.
  • 12-cup Nordicware Classic Bundt Pan (aka Anniverary Bundt Pan). Buy it now on Amazon: https://www.amazon.com/Nordic-Ware-12-Cup-Bundt-Pan/dp/B0000CFLM2.

TRIPLE FUDGE BANANA CAKE



Triple Fudge Banana Cake image

Provided by Lori

Number Of Ingredients 8

• 1 cup flour
• 1/2 cup cocoa
• 1 tsp baking soda
• ½ cup margarine or softened butter
• 1 cup sugar
• 1 cup mashed over-ripe banana (usually 3 small)
• 1 egg
• 1/3 cup mini chocolate chips

Steps:

  • Preheat oven to 350ºF. Grease a standard 4.5" x 8.5" bread loaf pan.
  • In a bowl whisk together flour, cocoa and baking soda.
  • In another bowl, cream margarine and sugar. Add mashed banana and egg.
  • Add dry ingredients to banana mixture. Add chocolate chips and stir to combine. Pour into prepared pan. Bake for 55-60 minutes.
  • Remove from oven allow to cool for 10 minutes. Turn out onto a baking rack and allow to cool completely.
  • Make Simple Chocolate Icing and frost top of loaf.

CHOCOLATE TUNNEL FUDGE CAKE



Chocolate Tunnel Fudge Cake image

A delicious moist bundt cake with a cream cheese filling in the middle topped with a delicious chocolate glaze! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 21

2 1/4 cups sugar, divided
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup very strong brewed coffee
1 cup buttermilk
1/2 cup chopped pecans
2 teaspoons vanilla, divided
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup flaked coconut
1 cup semi-sweet chocolate chips
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup powdered sugar
3 tablespoons baking cocoa
1 -3 tablespoon very hot water
2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degree F.
  • Set oven rack to second-lowest position.
  • Grease and flour a 12-cup bundt pan.
  • In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
  • Combine flour, baking cocoa, baking powder, baking soda and salt.
  • In another small bowl, combine the coffee with the buttermilk.
  • Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
  • Stir in nuts and 1 tsp vanilla.
  • Pour half of the cake mixture into the prepared bundt pan.
  • in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
  • Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
  • Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
  • Top with remaining cake batter.
  • Bake for 1 hour and 10 minutes, or until cake tests done.
  • Cool in the pan on a wire rack for 15 minutes.
  • Remove from pan; cool completely on wire rack.
  • To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
  • Drizzle over the cooled cake.

TUNNEL OF FUDGE CAKE



Tunnel of Fudge Cake image

This runner up from the 1966 Pillsbury Bake-Off is a chocolate cake that magically makes its own tunnel of fudge in the center while it bakes.

Provided by Heather Lynne

Categories     Dessert

Time 1h

Number Of Ingredients 11

1 3/4 c. sugar
1 3/4 c. butter, softened (3 1/2 sticks)
6 eggs
1 teaspoon vanilla
2 c. powdered sugar
2 1/4 c. flour
3/4 c. unsweetened cocoa powder
2 c. walnuts, chopped
3/4 c. powdered sugar
1/4 c. unsweetened cocoa powder
4 - 6 teaspoons milk

Steps:

  • Preheat the oven to 350 degrees. Grease and flour a 12 cup Bundt pan. I used baking spray instead of greasing and flouring.
  • In a large bowl, beat the butter and sugar until fluffy.
  • Add eggs one at a time, beating after each addition. Stir in the vanilla.
  • Add the powdered sugar a half cup at a time, beating after each addition.
  • Stir in the flour and cocoa powder, beating until the batter is smooth.
  • Fold in the walnuts.
  • Pour the batter into the prepared Bundt Pan. Bake for 45-50 minutes or until the edges start pulling away from the pan. Do not stick a toothpick into the cake as it will not come out clean even when the cake is cooked.
  • Remove the cake from the oven and set on a wire rack to cool, in the pan, for 1 1/2 hours.
  • After 1 1/2 hours, run a knife around the edges of the Bundt pan and turn the cake onto a plate. Allow the cake to cool 2 hours.
  • In a small bowl combine the glaze ingredients and mix until smooth. Drizzle over top of the cooled cake, allowing some to run down the sides of the cake.

SNOW TUNNEL CAKE



Snow Tunnel Cake image

This cake recipe makes an angel food cake with a hidden chocolate pudding filling.

Provided by shirleyo

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Angel Food Cake

Yield 14

Number Of Ingredients 4

1 (18.25 ounce) package angel food cake mix
1 (12 ounce) container frozen whipped topping, thawed
1 ½ cups milk
1 (3.9 ounce) package instant chocolate pudding mix

Steps:

  • Prepare and bake the cake as directed on the package. Allow to cool. Remove from pan. Slice a 1 inch layer off the top. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
  • In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 43.4 g, Cholesterol 2.1 mg, Fat 6.7 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 445.2 mg, Sugar 34.1 g

BANANA FUDGE CAKE



Banana Fudge Cake image

You'll love the banana flavor throughout this moist, fudgy cake and fluffy frosting from Jan Gregory of Bethel, Ohio. "This recipe was given to me by my mother-in-law. It's a favorite at family gatherings," Jan reports.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 9

1 package chocolate fudge cake mix (regular size)
1 large ripe banana, mashed
FROSTING:
1/2 cup butter, cubed
1/4 cup water
5-1/2 cups confectioners' sugar, divided
1/4 cup baking cocoa
1 small ripe banana, mashed
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, prepare cake mix according to package directions, omitting 1/4 cup of the water. Beat on low speed until moistened. Add banana; beat on high for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , In a large saucepan, add butter and water. Cook over medium heat until butter is melted; stir until combined and set aside. , In a large bowl, combine 4 cups confectioners' sugar and cocoa. Add the butter mixture, banana and vanilla; beat until smooth. Add enough remaining sugar until frosting reaches desired spreading consistency. Frost the cake.

Nutrition Facts :

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