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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Italy 
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Tunnel of Fudge Cake |
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Serves: 16 Print this RecipeElla Rita Helfrich - Houston, Texas Bake-Off® Contest 17, 1966 Prize Winner The recipe arguably the most closely identified with the Bake-Off® Contest, this divine chocolate cake mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work! CAKE 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups powdered sugar 2 1/4 cups all-purpose flour 3/4 cup unsweetened baking cocoa 2 cups chopped walnuts * GLAZE 3/4 cup powdered sugar 1/4 cup unsweetened baking cocoa 4 to 6 teaspoons milk __Ella Rita Helfrich ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. Grease and flour 12-cup Bundt 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 for 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. TIPS: * 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. HIGH ALTITUDE - Above 3,500 feet: Increase flour to 21/4 cups plus 3 tablespoons. Bake as directed above. Nutrition Per Serving: Calories 550; Protein 8g; Carbohydrate 58g; Fat 32g; Sodium 300mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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