Tunnel of Fudge Cake
.
Yield
16 servingsPrep
30 minCook
60 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | sticks |
butter
or margarine, softened (14 oz) |
|
| 1 ¾ | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 2 ¾ | cups |
powdered sugar
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | cup |
cocoa powder
unsweetened |
|
| 2 | cups |
walnuts
chopped (8 ounces) |
|
| 1 ½ | tablespoons |
milk
(to 2 tbsp.) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 395.5 | g |
butter
or margarine, softened (14 oz) |
|
| 414 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 651 | ml |
powdered sugar
|
|
| 532 | ml |
all-purpose flour
|
|
| 237 | ml |
cocoa powder
unsweetened |
|
| 473 | ml |
walnuts
chopped (8 ounces) |
|
| 23 | ml |
milk
(to 2 tbsp.) |
|
Directions
Preheat oven to 350℉ (180℃). Grease a 12-cup bundt pan or 10" angel food tube pan.
Dust with flour; tap out excess.
In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes.
Add eggs, one at a time, beating well after each addition.
Gradually add 2 cups powdered sugar, beating until well blended.
By hand, stir in flour, ¾ cup cocoa, and nuts; mix until well Spoon batter into prepared pan and spread evenly.
Bake 58 to 62 minutes.
Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used.
Accurate oven temperature and baking time are critical.
Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely.
To make glaze, in a small bowl, combine remaining ¾ cup powdered sugar, remaining ¼ cup cocoa, and milk.
Mix until well blended.
Spoon glaze over top of cool cake, allowing some to run down sides.
Store cake tightly covered.
