Tunnel Of Fudge Cake

Servings: 6
Ingredients:

3 1/2    Sticks butter or margarine,
-softened (14 oz)
1 3/4 c  Sugar
6    Eggs
2 3/4 c  Powdered sugar
2 1/4 c  Flour
1 c  Unsweetened cocoa powder
2 c  Chopped walnuts (8 oz.) **
1 1/2 tb (to 2 Tbsp.) milk

‘In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a
boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the
frosting mix was discontinued, Pillsbury continued to receive so many
requests for the cake that the company developed a scratch recipe to
simulate the original. Here it is:’

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

** Nuts are essential for the success of this recipe.

From: ‘365 Great Chocolate Desserts’ cookbook Serves: 14 to 16