The Offspring and I went to the Mill City Museum this summer. On display was a cake mix for the "Tunnel of Fudge" bundt cake. I told them this cake was a big hit in our family. We made this cake several times a year because it was so delicious. In the Mill City Museum they sold a cake mix for the "Tunnel of Fudge" but the cost was out of my price range. I offered to find a recipe and make it for a birthday. Earlier this month Offspring#2 turned 21 (can you believe it? Seems like just yesterday she was an owl-eyed infant!) So last week I made the tunnel of fudge cake. It's no wonder it tastes so good. First you cream almost 2 cups of butter with almost 2 cups of sugar and then you add another 2 cups of sugar. Here, I'll just let you read the ingredients for yourself:
Cake Ingredients: 1 3/4 cups sugar, 1 3/4 cups butter-softened, 6 eggs, 2 cups powdered sugar, 2 1/4 cups unbleached flour, 3/4 cup unsweetened cocoa, 2 cups chopped walnuts
Glaze Ingredients: 3/4 cup powdered sugar, 1/4 cup unsweetened cocoa, 4 to 6 teaspoons milk
Directions: heat oven to 350 degrees. Grease and flour a 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl combine sugar and butter; 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 for 45-50 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.
Was it good you ask? Ooooh, la, la. It was good. The cake magically creates a tunnel of fudge. One tiny slice is as filling as a full meal. The directions warn you not to scrimp on the walnuts or the tunnel of fudge won't form.
2 comments:
I'll have to make that, sounds delicious. Thanks for the recipe. I can't believe Caty is 21 already, wow Happy Belated Birthday
Oh, Dianne, it is soooo good. Your whole family will love it.
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