|
|
|
Tunnel of Fudge Cake |
Serves: 16
Print this Recipe
Prep Time: 35 minutes (ready in 4 hours 30 minutes) - Yield: 16 servings
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 cocoa
2 cups chopped walnuts
GLAZE
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
1. 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.
2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.** Cool upright in pan on wire rack for 1 1/2 hours. Invert cake 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.
TIPS: * Nuts are essential for success of recipe.
** Since cake has soft filling, ordinary doneness tests cannot be used. Accurate oven temperature and baking times are essential.
High Altitude (above 3500 feet): Increase flour to 1 3/4 cups plus 3 tablespoons. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 570 * Calories from Fat: 290 * % Daily Value: Total Fat: 32 g 49% * Saturated Fat: 6 g 30% * Cholesterol: 80 mg 27% * Sodium: 260 mg 11% * Total Carbohydrate: 62 g 21% * Dietary Fiber: 3 g 12% * Sugars: 43 g * Protein: 8 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 3 Starch, 1 Fruit, 6 Fat or 4 Carbohydrate, 6 Fat
See Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness
Tunnel of Fudge Cake comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!
Blueberry Crumble Apple Brown Betty Strawberry Shortcake Strawberry Celebration Dessert Maple Baked Apples Fresh Fruit Crisp Simple Fruit Crisp Old-Fashioned Berry Cobbler Cherries Jubilee Peach Melba Baked Custard Mom's Apple Dumplings Caramel Flan Apple-Cranberry Strudel Individual Hot Fudge Sundae Cakes Old-Fashioned Bread Pudding with Brandy Hard Sauce Baked Rice Pudding Chocolate Mousse Chocolate Souffle Cheesecake No-Bake Fruit-Topped Cheesecake Chocolate Cheesecake White Chocolate Cheesecake Lemon Pudding Cake Easy-Method Puff Pastry Palmiers Patty Shells Cream Puffs Rich Tiramisu Fanciful Fruit Pizza Mint Chocolate Mousse Dessert Vanilla Custard Ice Cream Cherries 'n Cream Dessert Squares Vanilla Pudding Triple Chocolate Pudding Tapioca Pudding Charlotte Russe de Raspberry Fresh Fruit Trifle Triple Berry Ice Milk Lemon Granita Creme Anglaise Hot Caramel Sauce Hot Fudge Sauce White Chocolate Sauce Lemon Sauce Ruby Raspberry Sauce Triple Berry Dessert Topping Sweetened Whipped Cream Frozen Key Lime Torte Caramel-Banana Ice Cream Dessert Creamy Rum Butter Sauce Brandied Cherry Sauce Classic Hard Sauce Easy Creme Fraiche White Cake Yellow Cake Black Forest Cake Chocolate Praline Layer Cake Chocolate Sour Cream Cake Chocolate Zucchini Cake Devil's Food Cake German Chocolate Cake with Coconut-Pecan Frosting Tunnel of Fudge Cake Macadamia Fudge Torte Old-Fashioned Oatmeal Cake with Broiled Topping Whole Wheat Apple Ring Cake Pineapple Upside-Down Cake Banana Crunch Cake Carrot Cake with Creamy Coconut Frosting Coconut Cake with Lemon Filling Sour Cream Pound Cake Lemon Delight Pound Cake Sponge Cake Chiffon Cake Sugar-Crusted Lime Cake S'More Snack Cake Dixie Spice Cake with Caramel Frosting Delicious White Fruit Cake Gingerbread with Lemon Sauce Amaretto Petits Fours Lemon-Orange Picnic Cake Angel Food Cake Jelly Roll Holiday Fruitcake Black Bottom Cups Pumpkin Chocolate Chip Cupcakes Peanut Butter Cups Buttercream Frosting Fudge Frosting Fluffy Marshmallow Frosting Sour Cream Chocolate Frosting Chocolate Whipped Cream Frosting Ganache Caramel Frosting Coconut Pecan Frosting Vanilla Cream Filling Lemon Filling Broiled Coconut Topping Buttery Decorator Icing Basic Powdered Sugar Glaze Almond Bark Buttercream Frosting Cream Cheese Frosting Pastry for Pies and Tarts Press-in-the-Pan Oil Pie Crust Perfect Apple Pie Topsy Turvy Apple Pie Easy Apple Pie Foldover Apple-Blueberry Pie Apple-Raisin Crumb Pie Cherry Pie Raspberry-Cherry Pie Berry-Cherry Pie Fresh Raspberry Lattice Pie Fresh Blueberry Pie Vanilla Cream Pie Crunchy Mincemeat Pie Cranberry-Apricot Pie Streusel-Topped Peach Pie Fresh Strawberry Pie Fresh Pear Crostata Margarita Pie Fresh Strawberry-Rhubarb Pie Strawberries and Cream Pie Rhubarb Cream Pie Golden Pecan Pie Chocolate Mousse Angel Pie Chocolate Cashew Pie Crumbleberry Pear Pie Custard Pie Sweet Potato Pie Lemon Chess Pie Black Bottom Pie Sour Cream Raisin Pie Rum-Coconut-Key Lime Pie French Silk Chocolate Pie Lemon Meringue Pie Old-Fashioned Pumpkin Pie Pineapple-Macadamia Nut Tart Triple Chocolate-Raspberry Tart Pumpkin Tart with Carmel-Rum-Raisin Sauce White Chocolate-Cranberry-Pecan Tart Frozen Cappuccino Pie Cream Cheese Jewel Tart Cook's Note: How to Frost a Two-Layer Cake Cook's Note: Tips for Successful Pastries and Pie Crusts Cook's Note: Birthday Cake Ideas Cook's Note: How to Handle Phyllo (Filo) Dough Cook's Note: Apple Brown Betty vs. Apple Crisp Cook's Note: Preparing Apples Cook's Note: Desserts with a Flare Cook's Note: About Souffles Cook's Note: Avoiding a Cracked Cheesecake Surface Cook's Note: About Cream Puffs Cook's Note: For Butter Cake Cook's Note: Cutting and Serving a Round Cake Cook's Note: Converting to Cupcakes Cook's Note: Tips for Shaped Cake Pans Cook's Note: Variations for Cakes from Scratch or Mixes Cook's Note: Garnishing Cake Slices Cook's Note: Freezing Leftover Egg Whites Cook's Note: For Better Foam Cake Cook's Note: Frostings and Fillings Cook's Note: Frosting Finishes Cook's Note: In Praise of Glaze How Much Frosting? Cook's Note: Decorating the Cake Cook's Note: Making a Decorating Bag Cook's Note: Using a Decorating Bag and Tip Cook's Note: Special Touches for the Upper Crust Crumb Pie Crusts Cook's Note: Finishing Touches for Pies Cook's Note: Fluting Techniques Cook's Note: Catch the Overflows Cook's Note: If the Edges Brown Too Fast Cook's Note: Storing Pies and Tarts Cook's Note: How to Make Meringue
|
|
|