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
TUNNEL OF FUDGE CAKE
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease a 12-cup bundt pan or 10\" angel food tube pan.
- 3. Dust with flour; tap out excess.
- 4. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
- 5. Add eggs, one at a time, beating well after each addition.
- 6. Gradually add 2 cups powdered sugar, beating until well blended.
- 7. By hand, stir in flour, 3/4 cup cocoa and nuts; mix until well blended.
- 8. Spoon batter into prepared pan and spread evenly.
- 9. Bake 58 to 62 minutes.
- 10. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used.
- 11. Accurate oven temperature and baking time are critical.
- 12. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely.
- 13. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk.
- 14. Mix until well blended.
- 15. Spoon glaze over top of cool cake, allowing some to run down sides.
- 16. Store cake tightly covered.
- 17. ** Nuts are essential for the success of this recipe.
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
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.
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