posted by Leslie in AK 03-08-99 6:10 PM
Pillsbury Bake-Off site.
Tunnel of Fudge Cake
The original version of this wildly popular cake called for dry frosting mix that is no longer available. Updated and
revised, this version still has the soft "tunnel of fudge" that made Bundt pans the rage in the 70s.
CAKE
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BESTŪ All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
GLAZE
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
1 1/2 to 2 tablespoons milk
Heat oven to 350 F. Grease and flour 12-cup Bundt or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well.
Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and flour pan; spread evenly.
Bake at 350 F. for 58 to 62 minutes.** Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely.
In small bowl, blend 3/4 cup powdered sugar, 1/4 cup cocoa and enough milk for desired drizzling consistency.
Spoon over top of cake, allowing some to run down sides. Store tightly covered.
16 servings
TIPS: * Nuts are essential for the success of this recipe.