Tunnel of Fudge Cake

90 minutes Prep: 30 minutes Cook: 60 minutes

543 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients


cake
1 3/4	cups	butter	or margarine, softened
1 3/4	cups	sugar
6	large	eggs
2	cups	powdered sugar
2 1/4	cups	flour, all-purpose
3/4	cup	cocoa powder
2	cups	walnuts	chopped

glaze
3/4	cup	powdered sugar
1/4	cup	cocoa powder
2	tablespoons	milk

Directions

TIP: Nuts are essential for the sucess of the recipe.

Heat oven to 350 degrees F.

Grease and flour 12-cup fluted tube pan or 10-inch angel food tube pan.

In large bowl, beat margarine and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Gradually add the confectioner's sugar, blend well.

By hands, stir in the remaining cake ingredients until well blended.

Spoon batter into prepared pan, spread evenly.

Bake at 350 degrees F for 58-62 minutes**.

Cool upright in pan on cooling rack for 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 the sides.

Store tightly covered.

** Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used.

Accurate oven temperature and bake time are critical.

High altitude--Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.

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Nutrition Facts

Serving Size 127g

Amount per Serving

Calories 543 53% of calories from fat

	% Daily Value*
Total Fat 32.0g	50%
Saturated Fat 14.0g	72%
Trans Fat 0.0g
Cholesterol 133mg	44%
Sodium 172mg	7%
Total Carbohydrate 61.0g	20%
Dietary Fiber 3.0g	13%
Sugars 43.0g
Protein 9.0g	19%

Vitamin A	14%		Vitamin C	0%
Calcium	4%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

An Absolutely Perfect Roast Goose!

I've destroyed any number of goose dinners and pulled out enough hair to stuff an army pillow over it. I hadn't tried the big birds again for years until I came across this recipe just before Christmas. To say that I was pleased with the way it came out would be an understatement. Just as promised, a moist, flavorful bird with crispy skin that we all fought over. The aroma from that oven put a feral glint in the eyes of my dogs the likes of which I haven't seen since they treed a possum last summer. I can't find the name of whomever submitted this recipe but whoever you are, thanks a million!

Reviewed by RWallach1