Funny you should mention Tunnel of fudge cake! I was able to pick up for free an old Bundt brand cake pan. This is the grey metal one, all aluminum, without non-stick coating and it is in nice shape.
When I told my sister about the pan she remembered that our mom used to make Tunnel of Fudge cakes in a bundt pan. Yeah, I remember that, I told her. I searched today and found a "from scratch" recipe printed by the Los Angeles Times many years ago. I have made this recipe and it is good and has the nice tunnel of fudge. Do NOT over cook! Go by instructions below.
If you try it make sure you use the walnuts as they DO make the fudge tunnel fudgier!
From Scratch Tunnel of Fudge Cake Los Angeles Times
Sept. 16, 2014 7:14 PM PT
1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup cocoa powder
2 cups chopped walnuts
Glaze (see below)
Beat butter and granulated sugar in large bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add powdered sugar, blending well. By hand, stir in flour, cocoa and walnuts until well blended.
Spoon batter into greased and floured 12-cup bundt pan or 10-inch angel-food tube pan. Bake at 350 degrees 58 to 62 minutes. Cool upright in pan on cooling rack 1 hour. Invert onto serving plate. Cool completely. Spoon Glaze over top of cake, allowing some to run down sides. Makes 16 servings.
Note: Nuts are essential for success of recipe. Since cake has soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. In altitudes above 3,500 feet, increase flour to 2 1/4 cups plus 3 tablespoons.
Glaze
3/4 cup powdered sugar
1/4 cup cocoa powder
1 1/2 to 2 tablespoons milk
Combine sugar, cocoa and milk in small bowl until well blended. Store tightly covered.
When I told my sister about the pan she remembered that our mom used to make Tunnel of Fudge cakes in a bundt pan. Yeah, I remember that, I told her. I searched today and found a "from scratch" recipe printed by the Los Angeles Times many years ago. I have made this recipe and it is good and has the nice tunnel of fudge. Do NOT over cook! Go by instructions below.
If you try it make sure you use the walnuts as they DO make the fudge tunnel fudgier!
From Scratch Tunnel of Fudge Cake Los Angeles Times
Sept. 16, 2014 7:14 PM PT
1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup cocoa powder
2 cups chopped walnuts
Glaze (see below)
Beat butter and granulated sugar in large bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add powdered sugar, blending well. By hand, stir in flour, cocoa and walnuts until well blended.
Spoon batter into greased and floured 12-cup bundt pan or 10-inch angel-food tube pan. Bake at 350 degrees 58 to 62 minutes. Cool upright in pan on cooling rack 1 hour. Invert onto serving plate. Cool completely. Spoon Glaze over top of cake, allowing some to run down sides. Makes 16 servings.
Note: Nuts are essential for success of recipe. Since cake has soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. In altitudes above 3,500 feet, increase flour to 2 1/4 cups plus 3 tablespoons.
Glaze
3/4 cup powdered sugar
1/4 cup cocoa powder
1 1/2 to 2 tablespoons milk
Combine sugar, cocoa and milk in small bowl until well blended. Store tightly covered.
