TUNNEL OF FUDGE CAKE IV
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
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 I
Frosting mix and walnuts are used in this version of the classic cake with the melted chocolate center.
Provided by UP38
Categories Desserts Cakes Bundt Cake Recipes Chocolate
Time 2h35m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Measure 3/4 cup of the frosting mix for the chocolate glaze. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated. Fold in the nuts.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes. The top of the cake will form a brownie like crust before it is done. Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
- To make the chocolate glaze: Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth. Thin with additional boiling water if necessary to reach desired consistency. Spoon glaze over the cooled cake.
Nutrition Facts : Calories 637.1 calories, Carbohydrate 56 g, Cholesterol 150.9 mg, Fat 43.6 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 19.4 g, Sodium 255.5 mg, Sugar 36.4 g
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!
Provided by Pillsbury Kitchens
Categories Dessert
Time 4h30m
Yield 16
Number Of Ingredients 10
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
CLASSIC TUNNEL OF FUDGE CAKE
This is that same cake that everyone seemed to make back in the '70's. Pillsbury discontinued their line of dry frosting mixes, and came up with their own revised version, which was NOT the same. I was thrilled to find this version in a food column from the "Minneapolis Star Tribune."
Provided by yooper
Categories Dessert
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 10 inch Bundt pan.
- Measure 3/4 cup of the frosting mix for the chocolate glaze.
- Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated.
- Fold in the nuts.
- Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes.
- The top of the cake will form a brownie like crust before it is done.
- Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
- To make the chocolate glaze; Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth.
- Thin with additional boiling water if necessary to reach desired consistency.
- Spoon glaze over the cooled cake.
TUNNEL OF FUDGE CAKE
Make and share this Tunnel of Fudge Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- --------------------Filling-----P·.
- Cook pudding mix and milk in med pan until it boils.
- Stir in choc chips until melted.
- Set aside.
- --------------------Cake--------x½.
- Heat oven to 350*.
- Grease and flour bundt pan.
- Cream sugar, butter, and shortning until fluffy.
- Beat in eggs and vanilla.
- Add flour, milk, cocoa, baking powder and salt.
- Beat on low speed 3 minutes.
- Stir in walnuts.
- Pour half into pan.
- Spoon filling over the middle of of batter.
- Spoon remaining batter over this.
- Bake for about 55 min, until cake springs bake when touched lightly.
- Cool 1 hour.
- Remove from pan and set aside until completely cooled.
- ----------------------Glaze----- Õ.
- Mix sugar, cocoa, and enough milk to thin for glazing.
- Spoon over cooled cake, allow it to run down the sides.
TUNNEL OF FUDGE CAKE
A wonderful chocolate cake, with a surprise centre!
Provided by chloemalcolmson
Time 1h30m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 degrees, 350 degrees F. Prepare the pan by buttering lightly.
- Cream the butter (make sure the butter is very soft) on a medium speed and gradually add the caster suagr (NOT the icing sugar) beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Gradually add the icing sugar, beating to blend well
- Grab a wooden spoon, and by hand stir in the flour and cocoa until well blended, and then add the walnuts.
- Pour the batter in the prepared tin, spreading evenly with a spatula. Put in the oven and bake for 45-50 minutes, or until the top is set and the edges are beginning to pull away from the sides of the pan. (Bare in mind, the cake has a gooey centre, so the skewer method will not work)
- Allow the cake to cool in the pan for 1 hour and 30 mins. This may seem alot but it is needed. The cake is not particularly strong, so flip it out directly onto the plate and cool for 2 hours
- For the Glaze:
- While you're waiting for the cake to cool, mix the icing sugar, cocoa and 4 tps of milk. Beat with a mixer until the mixture has a smooth texture. Add more milk to get the consistency for drizzling. When the righ consistency is reaching, drizzling over the coole cake.
TUNNEL-OF-FUDGE CAKE
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
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
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