Does the "Tunnel of Fudge" not sound amazing? The moment I saw pictures of this cake I was lost in chocolaty dreams :D Just looking at the fudgy center and glaze made my heart warm and mouth water!
Oh and before I go on and on about this cake and forget who actually made this.. well peeps this Tunnel of Fudge cake is made by one of my blogging friends Sharmeen who is an excellent baker and also a die hard chocolate lover like myself. She has an extremely popular facebook blog known as FOODILICIOUS "COOKS @ WORK" and have thousands of amazing recipes which will make your mouth water and you won't be able to leave that page any time soon!
Thankyou Sharmeen for sharing your amazing recipe with us, which made my eyes roll up into back of my head :D Over to you!
The Tunnel Of Fudge Cake
Thank you Zee for inviting me to do a guest post on your blog. I am really happy to be part of your space :) and hello to everyone!
When Zee asked me to do a guest post for her I was extremely excited and instantly decided to make my most favorite cake for her. Guys! This cake is magic! As you bake it, it forms a fudgy center which oozes out as you cut it and leads you to a chocolaty heaven.
Not only does this cake looks and tastes good, it also has an impeccable Mid-Century pedigree. This cake won second place in the 1966 Pillsbury Bake-off by a woman named Ella Helfrich funny thing is that the 1st prize winner is long forgotten but this cake is still very popular :)
The Tunnel of Fudge cake was a technical revolution: first, it produced a moist cake with a fudgy, uncooked center, perhaps the ancestor of the modern Molten Chocolate Cake. Second, it used a Bundt pan.
And here is the recipe!
Ingredients for cake:
- 1 3/4 cups sugar
- 1 3/4cups margarine or butter, softened
- 2cups powdered sugar
- 2 1/4cups Pillsbury BEST® All Purpose or Unbleached Flour
- 3/4cup unsweetened cocoa
- 2cups chopped walnuts*
Ingredients for Glaze
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa
- 4to 6 teaspoons milk
- 1 Heat oven to 350°F.
- Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan.
- In large bowl, combine sugar and margarine; beat until light and fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Gradually add 2 cups powdered sugar; blend well.
- By hand, stir in flour and remaining cake ingredients until well blended.
- Spoon batter into greased and floured pan; spread evenly.
- Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.**
- Cool upright in pan on wire rack 1 1/2 hours.
- Invert onto serving plate; cool at least 2 hours.
- In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides.
- Store tightly covered.
* Nuts are essential for the success of this recipe.
** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
Now that's not all! Head over to Sharmeen's page, say hi to her and don't forget to tell her I sent u! :)