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.

BIRTHDAY COOKIE BARS

Happy Birthday to my sister today!!!!  

This picture is of Mom, me, and my sister Lyn (on the left) at the Bok Tower in Florida, when we were very young.

BIRTHDAY COOKIE BARS

From Billie Reid

1 1/2 cups Kellogg's Corn Flake Crumbs
3 T. sugar
1/2 cup (1 stick) butter, melted
1 cup walnuts, coarsely chopped
1 cup (6 oz.) semi-sweet chocolate morsels
1  1/3 cups (3 1/2 oz. can) flaked coconut
1 can sweetened condensed milk (not evaporated)

Measure corn flake crumbs and add sugar and butter; mix thoroughly.

With back of tablespoon, press mixture into bottom of 13 x 9 baking pan.

Sprinkle walnuts evenly over crust.

Scatter chocolate morsels next over the walnut layer.

Sprinkle coconut layer over the chocolate morsels.

Pour sweetened condensed milk evenly over coconut layer.

Bake at 350 F.,  about 25 minutes or until lightly browned around edges.

Cool.  Cut into bars.

Makes 54 cookie bars 2 x 1 inches.

CHRISTMAS SNOWBALLS

CHRISTMAS SNOWBALLS

From Billie Reid

2  1/2 cups cake flour
1 cup butter
1/2 t. salt
1/2 cup confectioners' sugar
1 t. vanilla
1 cup filberts*, finely chopped

Sift the flour, measure.

Cream the butter, salt, and confectioners' sugar together until light and fluffy.

Add vanilla and chopped filberts*.

Stir in the flour. 

Form the dough into small balls about 3/4 inch in diameter.  

Bake in a moderate oven - 350 F. - for 12 -15 minutes.

Roll in additional confectioners' sugar while cookies are still warm.

Makes 4 dozen.

*Note:  filbert is a "hazelnut" (late 14c, from Anglo-French philber, late 13c), from Norman dialect noix defilbert, in reference to St. Philbert, 7c Frankish abbot, so called because the hazel nuts ripen near his feast day, Aug. 22, (Old Style).

EASY COOKIES

EASY COOKIES

From Billie Reid

1 cup granulated sugar
1 cup butter
1 cup flour
1 t. soda
2 cups oatmeal, quick cooking 

Combine 1 cup granulated sugar with 1 cup butter, 1 cup flour, 1 t. soda and 2 cups oatmeal (quick cooking).  

Mix all ingredients like  pie crust until soft. Flatten small balls of dough on ungreased pan.  

Bake at 350 F. for about 15 minutes.  Makes 4 dozen.

PINEAPPLE COOKIES

PINEAPPLE COOKIES

From Billie Reid

1 cup shortening
1 cup brown sugar
1 cup white sugar
1 cup crushed pineapple
1 cup nuts, chopped
2 eggs, well beaten
1/2 t. baking powder
1/2 t. salt
1/2 t. soda
4  1/2 cups flour
2 t. vanilla

Mix shortening, sugar, salt, vanilla, and add beaten eggs.  

Add pineapple, then flour, soda and baking powder, which has been sifted together.

Drop on greased cookie sheet and bake in moderate oven (350-375). 

Makes about 8 dozen. 

BUTTER COOKIES

BUTTER COOKIES

From Billie Reid

1/2 cup butter
1 cup sugar
1 egg
3/4 t. vanilla
1  1/2 cups sifted flour
2 t. baking powder
1/4 t. salt

Cream butter, add sugar gradually; cream thoroughly.  Add egg, beat well. Stir in vanilla.

Mix and sift flour, baking powder and salt.  Add to first mixture, stir until blended.

Chill 1/2 hour.  

Roll out on floured board to 1/8 inch thickness.

Cut with floured cookie cutter.  Bake on cookie sheet in moderately hot oven for 8-10 minutes.

Makes 2 1/2-3 dozen cookies.

SOFT SUGAR COOKIES

SOFT SUGAR COOKIES

From Billie Reid

4 cups unsifted flour
1/2 t. salt
1 t. soda
1 cup lard
2  1/2 cups sugar
2 eggs, unbeaten
1 cup buttermilk
1 t. vanilla
sugar for sprinkling

Sift together flour, salt and soda. 

With pastry blender, cut in lard until mixture resembles corn meal.  Be careful to keep the mixture cold.  

Mix in the sugar.  Add eggs, buttermilk and vanilla and mix quickly. 

Knead slightly to blend this soft dough.

Roll medium thick, cut into large cookies and sprinkle with sugar.

Place on a greased cookie sheet and bake in a hot oven of 450 F. for about 12 minutes.

Cool cookies.  Store in tightly covered container.