Tunnel Of Fudge Cake
Source of Recipe
Pillsbury
In large bowl, combine and beat until light and fluffy:
1-3/4 cups sugar
1-3/4 cups margarine, softened
Add one at a time, beating well after each:
6 eggs
Gradually add and blend well:
2 cups confectioner’s sugar
By hand, stir in until well blended:
2-1/4 cups flour
¾ cup cocoa
2 cups chopped walnuts (a must for the success of the cake!)
Spoon batter into greased and floured 12 cup Bundt or 10” tube pan. Spread evenly.
Bake at 350°F. for 45-50 minutes or until top is set and edges are beginning to pull away from the sides of the pan. Cannot test with a toothpick!
Cool in pan on rack for 1-1/2 hours. Invert to serving plate and cool at least 2 hours.
GLAZE
Spoon over top of cake, allowing some to run down sides:
¾ cup confectioner’s sugar
¼ cup cocoa
4-6 tsp. milk (add slowly just until desired drizzling consistency)
Notes: 11/04 -- Baked in Bundt for 50 minutes (not convection). The edges
were not pulling away but were looking on the verge of burning. Inverted after one hour, lost a couple of large pieces of the top, they stuck to the pan. I sprayed it and dusted it with cocoa; probably a thorough job with shortening would’ve been better.
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