Philadephia Chocolate Ice Box Fudge

R

richard-in-cincy

Well-known member
I used to make tons of this when I was a teenager. Then I went off to college and forgot about it. 40+ years later, I was recently rmemebering it and found the recipe. This stuff is really good and very easy to make. Double the recipe or it will be gone in no time! Now I need to go and find a modern recipe to recreate another favorite of my youth: Tunnel of Fudge Cake!

1 pkg. (8 oz.) Cream Cheese, room temp (do not microwave--set it out the night before)

4 cups sifted powdered sugar

4 oz Unsweetened Chocolate, melted

1/2 cup chopped Walnuts (optional--I make it with and without)

1 tsp. vanilla

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar until blended.

Add remaining ingredients; mix well.

Spread onto bottom of 8-inch square pan lined with wax paper

Refrigerate several hours or until firm.

Lift out by the paper, peel off, and cut into serving pieces.

Keep refrigerated and set out an hour or so before serving.

 
I have the original Tunnel of Fudge Cake recipe. What do you mean by a modern recipe?

Do you mean some kind of Lava Cake recipe or something? If you need the original T of F recipe let me know.

By the way, the fudge recipe reminded me- try putting a second layer of a different kind of fudge on top when the first layer is set. Peanut butter fudge is my favorite for a second layer.

Here, just in case you want to give it a try:
for peanut butter layer:
18 oz peanut butter chips
14 oz can of sweetened condensed milk
dash salt
2 tsp vanilla

Mix chips with condensed milk and put in the microwave on high for 3 min. Take out and beat until shiny. Add salt and vanilla and mix again. Quickly pour onto the first layer of fudge and set.

I would actually do the peanut butter fudge layer first then put your amazing chocolate fudge on as the second layer. We used to do this type of fudge daily at Beezers and when it is cut it is beautiful- as well as delicious.

 
The original used a box of frosting

to create the fudge center. Pillsbury and the other cake mix companies discontinued boxed frosting mixes and replaced with the tub o' creamy hydrogenated fat and chemicals. Thus, the original cannot be made.

NYT worked with food scientist Shirley Corriher to come up with a modern version (i just searched for it). It's at the link. How does this compare with the one you have? I looked in your recipes and didnt see it.

I was planning to make two different flavors of the cream cheese fudge. There is a white version. That would be a nice touch having it two-toned.

But I absolutely abhor peanuts, so it won't be that flavor. smileys/smile.gif

https://cooking.nytimes.com/recipes/1017578-tunnel-of-fudge-cake

 
Original T of F cake did NOT use a boxed frosting. Here is the original recipe

This is Ella Rita Helfrich's original recipe that was the 1966 Pillsbury Bakeoff Winner; it is out of the Pillsbury "Best of The Bakeoff" cookbook but I have this recipe in at least three cookbooks. Exactly the same. I have made it many times and it works every time. Just don't mess with the ingredients, make it exactly to the recipe.

Tunnel of Fudge Cake
(don't scrimp on the nuts or it will not work)

Cake
1-3/4 c sugar
1-3/4 c margarine or butter, softened (I use butter)
6 eggs
2 c powdered sugar
2-1/4 c all-purpose flour
3/4 c unsweetened cocoa (don't get too fancy)
2 c chopped walnuts

Glaze
3/4 c powdered sugar
1/4 c unsweetened cocoa
4-6 tsp milk

Heat oven to 350. Grease and flour 12 c Bundt Pan or 10" tube pan. In large bowl, combine sugar and margarine or butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 c 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 for 58-62 minutes (since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temp and baking times are essential). Cool upright in pan on wire rack 1 hour. invert onto serving plate and cool completely. In small bowl, combine the glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top the cake.

 
Interesting

This is what I've always heard, this is from Cook's Magazine:

The Tunnel Of Fudge™ Cake, a second-place Pillsbury Bake-Off® winner in 1966, was developed by Ella Rita Helfrich of Houston, Texas, who won $5,000. The original recipe used a product called Double Dutch Fudge Buttercream Frosting Mix, which the company has discontinued. However, because of many consumer requests, Pillsbury test kitchens developed this recipe, which uses scratch ingredients. Nuts are essential to the cake's success.

The recipe shown is the one you posted.

Link is to another recounting of the history of the recipe, including a photo of Ella Rita!

http://www.americantable.org/2016/01/recipe-tunnel-of-fudge-cake-1966/

 
Never saw that news before. All three books I have this recipe in say it is the "original"

It does make sense that a Pillsbury mix would be used for the Pillsbury Bake-off because the point was and is to sell their products. I went back and looked at all three books and none mention anything but this recipe.

Luckily it really works- I've made it many, many times since the 60s and as long as the Bundt pan is seasoned, it works. Gotta dust the pan with flour. Don't eliminate that step. Happy tunneling.

 
Need a little baking lesson for this. If I make the peanut butter layer first, do I let it totally

set up before putting on the other chocolate recipe on top of it?

 
Made both recipes over the weekend. Turned out great, but it is all very rich

I had forgotten how much fudge weighs. That little 9 inch square baking pan was heavy! I cut into small squares, and topped with peppermint bits for a little festive color after they came out of the oven. Very good. So far the two neighbors I have shared with have loved them. Very easy to make and I like that part.

 
You must log in or register to reply here.
Back
Top