Tunnel of Fudge
Yield
12 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
|
|
| 6 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| 12 ½ | ounces |
frosting
double dutch mix |
|
| 2 | cups |
walnuts
or pecans |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
|
|
| 6 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
sifted |
|
| 361.3 | ml/g |
frosting
double dutch mix |
|
| 473 | ml |
walnuts
or pecans |
|
Directions
In large bowl, cream butter.
Add eggs, one at a time, beating well after each addition.
Gradually add sugar; beat at high speed until light and fluffy.
Stir in flour, dry frosting mix, and walnuts until well blended.
Bake in greased and floured 12 cup bundt pan at 350℉ (180℃) F for 60 to 65 minutes.
Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used.
Test after 60 minutes by observing a dry, shiny brownie-type crust.
Cool 30 minutes; remove from pan to wire rack or serving plate.
Cake will have a moist center called the Tunnel of Fudge.
