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How To make Tunnel Of Fudge Cake
3 1/2 Sticks butter or margarine,
-softened (14 oz) 1 3/4 c Sugar
6 Eggs
2 3/4 c Powdered sugar
2 1/4 c Flour
1 c Unsweetened cocoa powder
2 c Chopped walnuts (8 oz.) **
1 1/2 tb (to 2 Tbsp.) milk
"In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel
food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. 4. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered. ** Nuts are essential for the success of this recipe. From: "365 Great Chocolate Desserts" cookbook Serves: 14 to 16
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Tunnel of Fudge Cake Recipe #cooking #recipes #Tunnel #Fudge #Cake
Tunnel of Fudge Cake Recipe
Tunnel of Fudge Cake is a classic American dessert that has been loved by many for decades. The cake is famous for its gooey, chocolatey center that resembles a tunnel of fudge. The cake is a chocolate lover's dream and is perfect for any occasion.
Ingredients:
1 3/4 cups granulated sugar
1 3/4 cups unsalted butter, softened
6 large eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts
2 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
4-6 tablespoons milk
Instructions:
Preheat the oven to 350°F (180°C) and grease a 12-cup bundt cake pan.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour and cocoa powder. Gradually add this to the creamed mixture.
Stir in the chopped walnuts until evenly distributed throughout the batter.
Spoon the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
To make the frosting, whisk together the confectioners' sugar and cocoa powder in a medium bowl.
Gradually add in the milk, one tablespoon at a time, until the frosting is thick but still spreadable.
Spoon the frosting into the hole in the center of the cake, filling it up to the top.
Serve the cake once the frosting has set.
The Tunnel of Fudge Cake is perfect for any occasion, from birthdays to holidays to potlucks. It's a decadent dessert that's sure to please any chocolate lover's palate. This cake will become an instant favorite, and you'll find yourself making it again and again.
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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.
69 - Tunnel Of Fudge Cake
The Tunnel of Fudge Cake! This classic bundt cake is simple and delicious and it does form a tunnel of fudge in the middle of the cake! Enjoy!
Be sure to check us out online on Facebook and Instagram (@marymacbakehouse), Twitter (@marymacmixes & @marymacpodcast), and on our website, marymacpodcast.com!
Chocolate Cream Cheese Bundt Cake - The Best Chocolate Bundt Cake
This amazing Chocolate Cream Cheese Bundt Cake is a true delight for all chocolate lovers out there. It consists of a moist chocolatey cake, a creamy cream cheese filling and topped with chocolate ganache. So decadent, so tempting and so satisfying.
To print the recipe check the full recipe on my blog:
#chocolatebundtcake #chocolatecreamcheesebundtcake #chocolatecake
0:00 - Intro
0:37 - Chocolate cake batter
2:46 - Cream cheese filling
3:14 - Assemble the cake batter with the filling
4:34 - Baking time
4:49 - Invert onto a plate
4:57 - Chocolate ganache
5:33 - Enjoying the results
Makes about 14 servings
1/2 cup (113g) butter, room temperature
1/2 cup (110g) vegetable oil
1 1/2 cup (300g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 cup (240g) buttermilk
2 1/4 cups (280g) all-purpose flour
3/4 cup (90g) cocoa powder
3 tsp (12g) baking powder
1 tsp (5g) salt
Cream Cheese Filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
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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.
THE ULTIMATE Homemade Chocolate Fudge Cake Recipe (Easy Home Cooking)
My ultimate chocolate fudge cake recipe will satisfy even the best die-hard chocoholic! This sinfully rich and moist homemade cake is with its wickedly indulgent dark chocolate fudge icing (frosting) is the only recipe you will ever need for a decadent chocolate cake.
Who says home cooking can't be easy AND amazing? ????
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Happy baking, friends x
You can find my recipe for this chocolatey delight over on my blog:
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