How to make Tunnel of Fudge cake.
You can make the original tunnel of fudge cake using frosting mix, or try this updated recipe made from scratch. The confectioners' sugar and cocoa in this recipe essentially replace the frosting mix.
Be sure you follow this recipe exactly as written. Do not substitute any ingredients and be sure you use the full amount of nuts, otherwise, the recipe will fail.
This fabulous cake is so delicious. The soft tunnel of fudge is such a nice surprise. Because the cake is so rich, you don't need to add the frosting if you don't want to.
What You'll Need
1 1/2 cups/12 ounces butter (softened)
1 cup white sugar
3/4 cup brown sugar (packed)
2 (1-ounce) squares unsweetened chocolate (melted and cooled)
6 large eggs (room-temperature)
2 cups sifted confectioners' sugar
2 cups all-purpose flour
2/3 cup cocoa
2 teaspoons vanilla
2 cups chopped pecans (or walnuts)
For the Glaze:
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
How to Make It
Heat oven to 350 F.
Measure flour by lightly spooning the flour INTO the measuring cup, NOT by scooping the measuring cup into the flour. The scoop-and-level method is incorrect and will make this cake too dry.
In a large bowl, combine butter, white sugar and brown sugar and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined.
Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture (this can take some time).
Sift the confectioners' sugar BEFORE you measure it. Gradually add it to the batter, mixing well. By hand, stir in flour, cocoa, vanilla, and pecans until well blended.
Spray a 12-cup Bundt pan with nonstick baking spray combined with flour. Spoon batter into prepared pan. Bake at 350 F for 48 to 54 minutes, until crust looks dry and shiny (traditional doneness tests won't work because of the soft fudge center).
Cool cake in pan on a rack for 1 hour, then invert onto serving plate and remove pan. Cool completely. If you bake the cake for the shorter period of time, it will have true fudge in the center. Bake it longer for a moist tunnel in the center.
Make the glaze by placing the chocolate chips and oil in a small microwave-safe bowl. Microwave on 50% power for 2 minutes and then stir. Continue microwaving until chocolate is melted and the mixture is smooth.
Pour into a small zip-top bag. Cut a tiny piece off the corner of the bag and pipe the chocolate over the cake, using a back-and-forth motion. Let cool.
Note: Make sure you measure the flour correctly for this recipe. Don't skimp on the walnuts; they're critical to the cake structure. And don't overbake the cake or it might be dry and fall apart.
How to Make the Best Vanilla Bundt Cake
Moist vanilla bundt cake with buttermilk glaze and a tender crumb. This vanilla bundt cake is anything but boring. It rises up beautifully with a golden crust on the outside so it releases well from the bundt cake pan. Covered in not one but two glazes ensures that this vanilla bundt cake stays moist for days.
PRINTABLE RECIPE ►
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Vanilla Bundt Cake Ingredients ►
16 ounces (454 g) All Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (284 g) unsalted butter softened
14 ounces (397 g) granulated sugar
3 large eggs room temperature
8 ounces (227 g) buttermilk room temperature
3 ounces (85 g) vegetable oil
2 teaspoons vanilla extract
Vanilla Glaze ►
8 ounces (227 g) powdered sugar sifted
3 Tablespoons buttermilk
1/4 teaspoon orange or lemon extract
1 teaspoon vanilla extract
2-3 drops white food coloring optional
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Making DISCONTINUED AWARD-WINNING Tunnel of Fudge Cake | Try This Chocolate Cake Recipe!
In this Tasty Timeline video, we are going to be teaching you how to make Tunnel of Fudge Cake that was popularized in 1966 after the Pillsbury Bake-off contest since it won the runner up spot. This delicious chocolate cake recipe is considered an American Classic and popularized the bundt pan.
If you like this video, please like and subscribe to our channel as there will be more cooking and baking videos just like this one coming your way weekly!
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RECIPE
Ingredients:
Cake:
1 3/4 Cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
Glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
STEPS
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.
2. 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.
3. 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.
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Making Tunnel of Fudge Molten Lava Cake
This cake was wildly popular in the mid-1960's after it was featured in a Pillsbury Bake-Off recipe book. A rich chocolate cake speckled with chopped walnuts and a soft gooey center satisfies any chocolate lover.
1 3/4 cups sugar
1 3/4 cups unsalted butter (3 1/2 sticks)
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped toasted nuts (walnuts or pecans)
Glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
2 TBSP milk
Preheat oven to 350 degrees. Grease and flour a 10 Bundt pan. Have eggs and butter at room temperature.
Using a stand mixer, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually add powered sugar to butter mixture, making sure it is fully incorporated. Remove bowl from mixer.
Sift flour and cocoa together. Gradually add into butter mixture and stir in by hand until just combined. Add nuts and stir in until well mixed.
Batter will be thick. Transfer to greased Bundt pan. Level top of batter and place in oven on center rack. Bake 45-50 minutes, or until you see the sides of the cake starting to pull away from the sides of the pan.
Remove from oven and place pan on cooling rack. Let cake cool in the pan until just slightly warm. Invert cake on to a plate, and allow to cool completely. The entire cooling process will take a few hours.
Once cooled, make glaze and put on top of cake. Give glaze an hour or so to set up. Cake is now ready to serve.
For an extra treat, cut a piece of cake and put on plate, warm in microwave for 15 seconds, serve with vanilla ice cream. But cake is delicious on it's own - lots of rich, chocolate goodness.
Cookies and Cream Tunnel Cake - with yoyomax12
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Cake:
1 pkg devil's food cake (15-16 oz mix)
1 pkg (4 serving size) chocolate pudding mix
1 cup milk
4 eggs
2/3 cup sour cream
1 cup mini chocolate chips (or regular sized)
Glaze:
3 oz unsweetened chocolate
3 tbsp butter
1 1/2 cups icing sugar
1 tsp vanilla
1/4 cup hot water
Filling:
1 cup heavy cream
1 tsp unsweetened plain gelatin powder
4 tsp cold water
2 tbsp powdered sugar
20 mini oreos cut into pieces
More oreos for garnish (optional)
Grease a bundt pan that holds at least 12 cups.
Beat cake mix, pudding mix, milk, eggs and sour cream together on low for a few seconds and then on medium high for a couple of minutes.
Stir in the chocolate chips.
Pour batter into bundt pan, spread out and make sure it goes into the bottom of the pan.
Bake at 350 F for 1 hour to 1 hour and 10 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool for 30 minutes in the pan and then transfer to rack to cool completely.
Once cake is cool, cut of the top of it about 1/3 down, carefully place this slice aside.
Cut two circles in the remaining cake. One smaller one about 1/2 inch away from the center hole, making sure not to cut all the way to the bottom of the cake.
Cut a larger circle around the outside edge of the cake, staying 1/2 to 3/4 away from the edge and staying away from the bottom.
Remove the cake between the two circles with a spoon, carefully scooping out a tunnel or ditch (better description I guess!) in the cake.
FILLING NOTES****
If you don't want to use the gelatin in the filling, simply beat the cream and the 2 tbsp powdered sugar together until stiff peaks form, fold in cookie pieces. Done.
If you want to stabilize your whipped cream like I did in the video, do the following:
Place 4 tsp cold water in a small bowl. Sprinkle the gelatin over the water and allow to sit for 5 minutes until water is mostly absorbed, about 5 minutes.
Place in microwave for 30 seconds to a minute until gelatin has dissolved and water is hot. Stir until any remaining gelatin dissolves and allow to cool to room temperature.
Place 1 cup of cream in a large bowl with 2 tbsp of the powdered sugar. Beat together on high until soft peaks just barely start to form and then beat in the gelatin/water mix a little at a time.
Beat until stiff and stir in the cookie pieces
Fill the cake tunnel/ditch with the filling, pressing it in gently to fill it completely.
Top with the top slice
To make the glaze place chocolate and butter in a small saucepan and melt on medium low heat until smooth or put in a container and microwave on high for about 2 minutes, stirring every 30 seconds or so.
Stir in 1 1/2 cup powdered sugar, hot water and vanilla. Add more hot water if the glaze seems too thick to pour. To be honest, my glaze was just a tad too thick.
Pour glaze in a delicious artistic fashion on the cake allowing it to sensually drip down the sides of the cake.
Decorate the top with more oreo cookies if desired.
Recipe found in Woman's World Special Collector's Edition called Chocolate!
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