Tunnel of Fudge Cake

  •  Tunnel of Fudge Cake

    So I’ve been reading about this cake for a few years now, and always knew I’d get to it.  Really- how enticing is a chocolate cake with a tunnel of fudge literally running through it?  Enticing.  Very enticing indeed.

    A few months ago when trying to pass the horribleness of cardio time at the gym, I ripped this recipe out of a magazine (and no, the irony of that situation isn’t lost on me).  The scrap of a recipe made its way from the kitchen counter (the official spot for “recipes I must make this weekend”) to my bulging black binder (of “recipes I must make soon, but just not this weekend”).  I have no idea why I waited so long to make this 1950s classic.

     

    Adapted from the original Pillsbury recipe…

    CAKE:

    1 3/4 cup granulated sugar

    1 3/4 cup salted butter, at room temperature

    6 eggs

    2 cups confectioners’ sugar

    2 1/4 cups all-purpose flour

    3/4 cup unsweetened cocoa powder

    2 cups chopped walnuts

    GLAZE:

    3/4 cup confectioners’ sugar

    1/4 cup unsweetened cocoa powder

    3 – 5 teaspoons milk

    1. Tunnel of Fudge Cake- Full CakeCAKE: Preheat oven to 350° and generously grease a 10″ tube pan or 12-cup Bundt cake pan.
    2. In a large bowl, beat granulated sugar and butter until fluffy (about 3 – 5 minutes), scraping sides of bowl.  Add eggs one at a time, beating well after each addition.
    3. Gradually add 2 cups of confectioners’ sugar and mix to combine well.  In a medium bowl, whisk flour and cocoa powder together, then stir into butter mixture along with walnuts.
    4. Spoon batter into prepared pan, and bake 45 – 50 minutes or until top is set and edges begin to pull away from sides of pan.  Cool in pan for 1 1/2 hours, then invert onto a serving plate and cool at least 2 more hours.
    5. GLAZE: In a small bowl (or large measuring cup with a spout), combine all glaze ingredients and stir until smooth.  Add more milk or sugar to reach desired consistency. Pour over top of cake, allowing some glaze to drip down sides (of course).  Allow glaze to set slightly before slicing and serving.

    Tips:

    • The walnuts are supposed to be essential to the success of this cake- so don’t skip if you were planning on it.  I have no idea why this matters, but sometimes you just don’t question things when baking.
    • Toast the walnuts a bit before chopping and throwing into the batter… just put on a baking pan for 6 – 8 minutes in your preheating oven.  Nice and toasty tasting.
    • You can’t use a cake tester to check if this cake is done, so make sure your oven is at the right temperature and make sure you stick to the timer.  If you over bake, you’ll bake the crap out of the tunnel.  You don’t want to do that.
    • Enjoy!  (Store tightly covered and eat within a day or so at room temperature.)

     

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    April 3rd, 2013 | More Sweets Please | No Comments | Tags: , ,

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