What is tunnel of fudge cake?

Answer 1

Tunnel of Fudge Cake

Cake:
3 1/2 sticks butter or margarine, softened (1 3/4 cups), plus more for greasing pan
2 1/4 cups all-purpose flour, plus more for flouring pan
1 3/4 cups granulated sugar
6 large eggs
2 cups confectioners' (powdered) sugar
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts (8-ounces)

Glaze:
3/4 cup confectioners' (powdered) sugar
1/4 cup cocoa powder
1 1/2 to 2 tablespoons milk
Heat the oven to 350*F. Grease a 12-cup Bundt pan or 10-inch angel cake pan. Dust with flour and tap out the excess.
In a large bowl, beat the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, for 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.
Gradually add 2 cups confectioners' sugar, beating until well-blended. By hand, stir in 21/4 cups flour, 3/4 cup cocoa and the nuts; mix until well-blended. Spoon the batter into the prepared pan and spread evenly.
Bake for 58 to 62 minutes. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.)
Let the cake cool upright in the pan on a rack for 1 hour, then invert onto a serving plate and let cool completely.
To make the glaze: In a small bowl, combine 3/4 cup confectioners' sugar, 1/4 cup cocoa and 1 1/2 tablespoons milk. Mix until well blended, adding the remaining 1/2 tablespoon milk to make a spooning consistency.
Spoon the glaze over the top of the cooled cake, allowing some to run down sides. Store the cake tightly covered.
Makes 12 to 14 servings.

Answer 2

TUNNEL OF FUDGE CAKE

1 3/4 c. butter, softened
1 3/4 c. granulated sugar
6 eggs
2 c. powdered sugar
2 1/4 c. all purpose flour
3/4 c. cocoa
2 c. chopped walnuts

GLAZE:

3/4 c. powdered sugar
1/4 c. cocoa
1 1/2 to 2 tbsp. milk

Heat oven to 350 degrees. Grease and flour 12 cup fluted tube pan or 10 inch angel food tube pan. In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58 to 62 minutes. Cool upright in pan on cooling rack 1 hour; invert onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.

Tips: Nuts are essential for the success of the recipe.

Since this cake has a soft tunnel of fudge ordinary doneness test cannot be used. Accurate oven temperature and bake time are critical.

HIGH ALTITUDE: Above 3500 feet decrease flour to 2 1/4 cups plus 3 tablespoons.

Answer 3

http://www.cooks.com/rec/view/0,176,145166-251192,00.html

And every version of it:


http://www.cooks.com/rec/search/0,1-0,tunnel_of_fudge_cake,FF.html