Tunnel of Fudge Cake - Scratch
Yield
1 cakePrep
10 minCook
50 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
butter
softened |
|
| 6 | large |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 | cups |
walnuts
chopped |
|
| 1 ¾ | cups |
sugar
|
|
| 2 | cups |
powdered sugar
|
|
| ¾ | cup |
cocoa powder
|
|
| Glaze | |||
| ¾ | cup |
powdered sugar
|
|
| 1 ½ | tablespoons |
milk
|
|
| ¼ | cup |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
butter
softened |
|
| 6 | large |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 473 | ml |
walnuts
chopped |
|
| 414 | ml |
sugar
|
|
| 473 | ml |
powdered sugar
|
|
| 177 | ml |
cocoa powder
|
|
| Glaze | |||
| 177 | ml |
powdered sugar
|
|
| 23 | ml |
milk
|
|
| 59 | ml |
cocoa powder
|
|
Directions
Beat butter and granulated sugar in large bowl until light and fluffy.
Add eggs; one at a time; beating well after each.
Gradually add powdered sugar; blending well. By hand; stir in flour; cocoa; and walnuts until well blended.
Spoon batter into greased and floured bundt pan.
Bake at 350 deg. for 58 to 62 minutes. Cool upright in pan on cooling rack for one hour.
Invert onto plate. Cool completely.
Spoon glaze over top of cake; allowing some to run down sides.
