Tunnel Of Fudge Cake Iii Recipes

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.

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.

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.

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.

Steps:

• Grease and flour a 12 cup bundt pan or 10 inch tube pan.
• In large bowl, beat butter and sugar till fluffy.
• Add eggs, one at a time, beating well after each addition.
• Gradually add 2 cups powdered sugar, flour and cocoa.
• Stir in nuts by hand.
• Spoon batter into pan; spread evenly.
• Bake at 350 F for 58-62 minutes.
• Note: you won't be able to test for doneness since the filling is soft, so accurate temperature and timing is key.
• Cool in pan 1 hour.
• Invert on serving platter and cool completely.
• In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.
• Spoon over cake, drizzling down sides.
• Store tightly covered.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess.
• In small saucepan, melt 1-1/4 cups chocolate chips.
• With mixer, combine cream cheese, sugar, 3 tablespoons cream or milk, and melted chocolate.
• Beat until smooth.
• Set aside.
• Combine cake mix, coffee, oil, and eggs, and beat 4 minutes.
• Pour into prepared pan.
• Sprinkle with nuts.
• Mound cream cheese mixture around tube, but do not spread to touch sides of pan.
• Bake at 350 degrees F (175 degrees C) for 55-65 minutes until top springs back when pressed lightly in center.
• Cool upright in pan one hour before inverting.
• To make glaze: heat 1/2 cup cream in small saucepan over medium heat until just bubbling around edges.
• Stir in 1/2 cup chocolate chips until melted and smooth.
• Simmer one minute to thicken slightly.
• Pour warm glaze over inverted cake, letting it flow down the sides.
• Cool completely.
• Glaze will set as it cools.
• Store cake in refrigerator.