TUNNEL OF FUDGE CAKE

Note:  The Frosting Mix that this recipe uses is possibly no longer available. I have cut/pasted Pillsbury's substitute recipe that they say still makes the tunnel of fudge. 

TUNNEL OF FUDGE CAKE (Pillsbury, from newspaper)

From Billie Reid

1  1/2 cups butter, softened
6 eggs
1  1/2 cups sugar
2 cups flour
3  1/3 cups Pillsbury Rich n Easy Double Dutch Frosting Mix (save remaining)
2 cups nuts, chopped


Preheat oven to 350.  Generously grease bottom, sides, and tube of a 12 cup Bundt fluted tube pan.

In large bowl, cream butter.  Add eggs, one at a time, beating well after each is added. 

Gradually add sugar, creaming until light and fluffy.

By hand, stir in flour, dry frosting mix and nuts until well blended.

Pour batter into prepared pan.  

Bake at 350 for 60-65 minutes.

Remove from pan. Cool completely before glazing or serving.

GLAZE

Blend in small bowl until smooth the remaining frosting mix and 4 t. water.

If necessary, add a few drops of water to make it the consistency of glaze.  Spoon over cool cake.

Store cake under airtight cover.

·         

Bake-Off® Contest 17, 1966

Ella Rita Helfrich

Houston, Texas

Pillsbury's Tunnel of Fudge (without the Double Dutch Frosting Mix)

Cake

1 3/4cups sugar

1 3/4cups margarine or butter, softened

6eggs

2cups powdered sugar

2 1/4cups Pillsbury BEST® All Purpose or Unbleached Flour

3/4cup unsweetened cocoa

2cups chopped walnuts*

Glaze

3/4cup powdered sugar

1/4cup unsweetened cocoa

4to 6 teaspoons milk

Steps

·         1Heat oven to 350°F. Grease and flour 12-cup fluted tube cake 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.

·         2Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

·         3In 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.