Tunnel of Fudge Cake
Yield
16 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 ¾ | cups |
butter
or margarine, softened |
|
| 1 ¾ | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 2 | cups |
powdered sugar
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
cocoa powder
|
|
| 2 | cups |
walnuts
chopped |
|
| glaze | |||
| ¾ | cup |
powdered sugar
|
|
| ¼ | cup |
cocoa powder
|
|
| 2 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 414 | ml |
butter
or margarine, softened |
|
| 414 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 473 | ml |
powdered sugar
|
|
| 532 | ml |
all-purpose flour
|
|
| 177 | ml |
cocoa powder
|
|
| 473 | ml |
walnuts
chopped |
|
| glaze | |||
| 177 | ml |
powdered sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 3E+1 | ml |
milk
|
|
Directions
TIP: Nuts are essential for the sucess of the recipe.
Heat oven to 350℉ (180℃).
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℉ (180℃) F for 58 to 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 2¼ cups plus 3 tablespoons.
