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.
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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.
Source:
Food We Love: Eli's Cheesecake
Note: This video was originally published on Dec 10, 2018
Welcome to Food We Love, featuring Chicagoans from all walks of life talking with Linda Yu about their family food traditions, special recipes and more.
Video by Brian Rich
Fun Food Trends by the Decades: 1920s-1990s
From Depression Era and Victory Garden cooking through cake pops, what were the popular trends for home cooks? Enjoy this nostalgic, historic yet humorous look back at culinary creations. Presented by cookbook collector Amy Alessio.
The Most Popular Cake The Year You Were Born
We all have our favorite kind of cake. Whether it’s red velvet, tiramisu, a thick yellow butter cake, or a soft and creamy angel food cake, we can’t live without this must-have dessert.
Cakes brighten our day when everything seems gloomy and sad, and you can’t have birthdays, weddings, baby showers, funerals, or anniversaries without them. For these reasons, cakes have continued to evolve and have only gotten better with time.
In honor of this scrumptious dessert that has brought us all so much joy, take a cakewalk down memory lane and look at the most popular cake from the year you were born.
#Cake #Popular #History
1948-1956: Chiffon cake | 0:00
1957-1960: German chocolate cake | 0:38
1961-1965: Pink champagne cake | 1:06
1966: Tunnel of Fudge cake | 1:27
1967-1971: Carrot cake | 1:53
1972-1973: Sock-it-to-me cake | 2:19
1974: The Watergate cake | 2:47
1975-1977: Jell-O poke cakes | 3:17
1978-1983: Hummingbird cake | 3:34
1984-1987: Tiramisu | 3:52
1988: Chocolate praline layer cake | 4:17
1989-1990: Funfetti | 4:37
1991-1994: Chocolate lava cake | 4:57
1995: Viennetta | 5:18
1996-1999: Red velvet | 5:39
2000: Anything in cupcake form | 6:03
2001-2007: Bacon cakes | 6:21
2008: Anything in cake pop form | 6:40
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Classic Comfort Desserts - Wacky Chocolate Cake
April 14: Chris Kimball, editor of Cooks Illustrated, gets back to basics by creating a mouthwatering cake with flour, sugar and chocolate as the main ingredients.
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Tunnel of fudge cake
Chris Kimball, editor of Cook's Illustrated
Serves 12 to 14
INGREDIENTS
Cake
• 3/4 cup Dutch-processed cocoa powder, plus extra for dusting pan
• 1/2 cup boiling water
• 2 ounces chopped bittersweet chocolate
• 2 cups all-purpose flour
• 2 cups pecans or walnuts, chopped fine
• 2 cups confectioners' sugar
• 1 teaspoon salt
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 1/2 sticks unsalted butter, softened
Chocolate glaze
• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces bittersweet chocolate, chopped
• 1/2 teaspoon vanilla extract
DIRECTIONS
Do not use a cake tester, toothpick, or skewer to test the cake — the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.
1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
2. With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
3. Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.
4. For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.)
Wacky cake
Chris Kimball, editor of Cook's Illustrated
Serves 6 to 8
This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.
INGREDIENTS
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup natural cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 5 tablespoons vegetable oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 cup water
• Confectioners' sugar for dusting
DIRECTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make one large and two small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Immediately put pan in oven.
3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar. (If tightly wrapped, cake will keep for three days at room temperature.)
Cold-oven pound cake
Chris Kimball, editor of Cook's Illustrated
Serves 12
INGREDIENTS
• 3 cups cake flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 20 tablespoons (2 1/2 sticks) unsalted butter, softened
• 2 1/2 cups sugar
• 6 large eggs
Read more:
Bundt cake means community - literally
Most Americans today will recognize a bundt cake when it’s on the table, but for many the fluted cake with the hole in the middle is particularly reminiscent of the 1950s and 60s. It was this kind of nostalgia that prompted Marci Hilt to revisit her bundt pan collection after the death of the pan’s inventor H. David Dalquist. Marci began to bake tunnel of fudge cake, lemon bundt and even a cake with white pepper, rediscovering the versatility and sense of community the pan has delivered throughout its history.
Dalquist was the founder of the Minnesota kitchenware company, Nordic Ware. In 1950, he was approached by Rose Joshua and Fannie Shanfield, members of the Minneapolis Hadassah, a Jewish women’s service organization. Joshua and Shanfield wanted a lighter version of an Austrian ceramic Kugelhopf cake pan. Dalquist designed the bundt cake pan for them out of aluminum, and Hadassah sold this Nordic Ware pan to its members for $4.00 a piece.
But the bundt pan and the flurry of recipes that followed didn’t really take off until the mid-1960s when Ella Helfrich won the 1966 Pillsbury Bake-Off with her “Tunnel of Fudge” Bundt Cake, perhaps the most famous in the bundt repertoire, and the cake that Marci says was the biggest hit in her office.
A bundt cake took the Pillsbury prize again in 1972, this time arriving as a streusel spice cake. That year, 11 other winner also used bundt pans, and Pillsbury had a windfall on its hands. In 1972 alone, Pillsbury sold $25 million worth of Bundt cake mixes. The craze stuck around until home bakers began looking down their noses at both instant pudding and cake mixes.
Today, a bundt cake might be considered “vintage.” But the sense of community it conjures has never gone out of fashion.
The name bundt is a variation on the German word “Bund” which means “bond” or “community.” In order to trademark the word, Dalquist added the “t” and thus, the bundt cake was born. In Marci’s office, her bundt cakes became social centerpieces, something to share, rate and discuss -- a regular kaffeeklatch. Another German word.
For recipes associated with this story, please visit AmericanFoodRoots.com