Cristina's Tunnel of Fudge Cake
Yield
1 cakePrep
20 minCook
60 minReady
140 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 ¾ | cups |
sugar
|
|
| 1 ¾ | cups |
butter
softened |
|
| 6 | large |
eggs
|
|
| 2 | cups |
powdered sugar
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 | cups |
walnuts
chopped |
|
| ¾ | cup |
cocoa powder
|
|
| Glaze | |||
| ¾ | cup |
powdered sugar
|
|
| ¼ | cup |
cocoa powder
|
|
| 2 | tablespoons |
milk
|
|
| Raspberry sauce | |||
| 1 | pint |
raspberries
|
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 414 | ml |
sugar
|
|
| 414 | ml |
butter
softened |
|
| 6 | large |
eggs
|
|
| 473 | ml |
powdered sugar
|
|
| 532 | ml |
all-purpose flour
|
|
| 473 | ml |
walnuts
chopped |
|
| 177 | ml |
cocoa powder
|
|
| Glaze | |||
| 177 | ml |
powdered sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 3E+1 | ml |
milk
|
|
| Raspberry sauce | |||
| 473 | ml |
raspberries
|
*
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
lemon juice
|
|
Directions
Cake - Preheat oven to 350℉ (180℃).
Butter and flour a tube pan.
In a large bowl, beat together sugar and butter with a hand mixer until light and fluffy.
Add eggs one at a time, beating well after each addition.
Gradually add powdered sugar.
By hand, stir in flour, walnuts and cocoa.
Pour into prepared pan and bake for 1 hour.
Remove from oven and cool in pan for 1 hour.
Invert onto serving plate.
Glaze - Whisk together all ingredients and drizzle over the cake.
Raspberry sauce - Place ingredients in blender and purée until smooth.
Strain to remove seeds.
Serve with cake.
