Tunnel of Fudge Cake/La Times
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
margarine
or butter, soften |
|
| 1 ¾ | cups |
sugar
granulated |
|
| 6 | large |
eggs
|
|
| 2 | cups |
powdered sugar
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
cocoa powder
|
|
| 2 | cups |
walnuts
chopped |
|
| Cocoa glaze | |||
| ¾ | cup |
powdered sugar
|
|
| ¼ | cup |
cocoa powder
|
|
| 2 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
margarine
or butter, soften |
|
| 414 | ml |
sugar
granulated |
|
| 6 | large |
eggs
|
|
| 473 | ml |
powdered sugar
|
|
| 532 | ml |
all-purpose flour
|
|
| 177 | ml |
cocoa powder
|
|
| 473 | ml |
walnuts
chopped |
|
| Cocoa glaze | |||
| 177 | ml |
powdered sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 3E+1 | ml |
milk
|
|
Directions
Beat margarine and granulated sugar in large bowl until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Gradually add powdered sugar, blending well.
By hand, stir in flour, cocoa and walnuts. until well blended.
Spoon batter into well greased and floured 12-cup fluted tube pan, or 10-inch angel food tube pan.
Bake at 350℉ (180℃) 58 to 62 minutes.
Cool in pan on cooling rack 1 hour.
Invert onto serving plate. Cool completely.
Spoon Cocoa Glaze over top of cake, allowing some to run down sides.
COCOA GLAZE: Combine sugar, cocoa and milk in small bowl until well blended.
Store tightly covered.
