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tunne000
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1995-09-27
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From: nwells@Novell.COM (Nick Wells)
Newsgroups: rec.food.recipes
Subject: Tunnel of Fudge w/o a mix
Date: 4 Apr 1994 19:19:51 -0400
Organization: Express Access Online Communications, Greenbelt, MD USA
Message-ID: <nwells.1.00095220@novell.com>
A while ago, someone answered a request for Pillsbury Tunnel of Fudge cake.
That version required a frosting mix of some sort. For you purists out there,
here is the version we've always used. Probably the same results, but we can
never find the brand when some mix is called for, so we prefer this:
Tunnel of Fudge Cake (Pillsbury bake-off winner)
Cake
1 3/4 C softened butter or margarine
1 3/4 C granulated sugar
6 eggs
2 C powdered sugar
2 1/4 C all purpose flour
3/4 C unsweetened cocoa
2 cups chopped nuts (these are essential to the success of the recipe)
Glaze
3/4 C powdered sugar
1/4 C unsweetened cocoa
1 1/2 to 2 T milk
Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10-inch
tube 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 remaining cake ingredients
until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350
degrees for 58 to 62 minutes. Cool uprigfht in pan on wire 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.
**Since this cake has a soft tunnel of fudge, ordinary doneness tests cannot
be used. Accurate oven temperature and bake times are essential.
HIGH ALTITUDE: Increase flour to 2 1/4 C plus 3 T.
...Per 1/16th of recipe (1 serving)
calories: 540
fat: 33 g
Cholesterol: 100 mg
Carbohydrate: 58 g
Dietary Fiber: 2 g
Sodium: 300 mg
...but it's worth it!
Nick Wells
nwells@novell.com