posted by Becky 03-07-99 4:26 PM
TUNNEL OF FUDGE CAKE
1 1/2 c butter
6 eggs
1 1/2 c sugar
2 c flour
3 1/2 c or 12 1/2 oz pkg. creamy double Dutch frosting mix
2 c black walnuts, chopped
Cream butter in large mixer bowl at high speed. Add eggs, one at a time, beating well after each addition.
Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and
walnuts until well blended.
Pour batter into well greased and floured bundt pan. bake at 350 for 60 to 65 minutes.
Cool 2 hours before removing from pan. Cool completely before serving
Glaze:
1 square (1 oz) semi sweet chocolate
1 1/2 tbsp butter
3/4 c unsifted confectioners sugar
2 tbsp milk
In small saucepan over low heat, melt chocolate with butter, stirring constantly until smooth. Remove from heat.Gradually add sugar alternately with milk. Stir until mixture is of glaze consistency. Spread over cake.
TUNNEL OF FUDGE CAKE
1 1/2 c butter, softened
6 eggs
1 1/2 c sugar
3 1/2 c chocolate frosting mix
2 c flour
2 c chopped pecans
1 c chocolate frosting mix
2 1/2 c water
Cream butter in large mixer bowl until light and fluffy. Add eggs 1 at a time. Beating for 1 minute or longer after EACH
addition. ADd sugar gradually, beating constantly until smooth.
Stir in 3 1/2 c frosting mix, flour, and pecans.
Spoon into greased and floured 12 cup bundt pan. bake at 350 for 60 to 65 min. or until cake pulls away from side of pan. Cool in pan for up to 1 hour. Center will be softer if removed earlier. Invert onto serving plate.
Glaze: combine 1 c frosting mix with water in small bowl. Mix well. Spoon over cake. Store in airtight container.
May serve warm with ice cream and chocolate syrup. 16 servings.