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Old 09-24-2002, 09:35 PM
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Fudge tunnel cake

I am looking for a recipe for a Fudge Tunnel Cake. It is a bundt cake with a tunnel of fudge in the middle. A friend gave me a recipe but the fudge all sank to the bottom. If you have a recipe I would love to try it!
Thanks!!
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Old 10-02-2002, 06:29 AM
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Here's one from RecipeSource.

* Exported from MasterCook *

TUNNEL OF FUDGE CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

Linda121345
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Old 10-02-2002, 06:59 AM
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Thank you so much for the scratch recipe. My mother made this cake for me every year for my birthday and when we couldn't get the frosting mix any longer I thought I would never be able to have the great cake to make for my children.
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Old 10-02-2002, 07:37 AM
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Dena,

I hope you enjoy making this for your children. I cannot have processed flour or sugar, so I enjoy finding things for other people. Enjoy!

Linda121345
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Old 10-04-2002, 08:43 AM
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A few years ago one of the winners of the Pillsbury Bakeoff won with a Tunnel of Fudge cake. I'm sure if you go to the Pillsbury web site you will be able to find it in their recipes. It's worth a try for a different one.
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Old 10-04-2002, 08:47 AM
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Thanks

Thanks to everyone for the help!
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It can't hurt you...It may help you...
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Old 10-04-2002, 08:50 AM
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This is the recipe posted by Nordic Ware at their site....
http://www.nordicware.com/recipes.html
They have some interesting recipes there..check it out....


Tunnel of Fudge Cake

A grand winner in a national baking contest! Very rich and moist with a buttery flavor.

Cake:
1 3/4 cups butter or margarine, softened 1 3/4 cups granulated sugar.
6 eggs
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts*

Glaze:
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk

Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.

*Nuts are essential for the success of the recipe.

**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.

High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.
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Old 05-12-2016, 08:38 AM
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A really good cake and just like the boxed oyou used to be able to get in the 60's -70's
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