Side Pannel
Tunnel of Fudge Cake - 1995 Version
Tunnel of Fudge Cake - 1995 Version
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- 1 3/4 c Sugar
- 1 3/4 c Butter
- 6 Eggs
- 2 c Powdered sugar
- 2 1/4 c All-purpose flour
- 3/4 c Unsweetened cocoa powder
- 2 c Walnuts, chopped
- GLAZE
- 3/4 c Powdered sugar
- 1/4 c Unsweetened cocoa powder
- 4 tb (to 6 tbls) milk
Directions
Heat oven to 350 F. Grease and flour the pan. In large bowl, combine
sugar and butter; beat until light and fluffy. Add eggs one 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 prepared pan;
spread evenly. Bake at 350 F. For 58-62 minutes. Cool upright in pan
on wire rack one hour; invert onto serving plate . Cool completely,
then frost with glaze that follows.
GLAZE: In a small bowl, combine powdered sugar and cocoa. Gradually
add milk until desired drizzling consistency. Spoon over top of cake,
allowing some to run down sides. Store tightly covered.
Tips: Nuts are essential for the success of this recipe. Do not
overbake.
sugar and butter; beat until light and fluffy. Add eggs one 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 prepared pan;
spread evenly. Bake at 350 F. For 58-62 minutes. Cool upright in pan
on wire rack one hour; invert onto serving plate . Cool completely,
then frost with glaze that follows.
GLAZE: In a small bowl, combine powdered sugar and cocoa. Gradually
add milk until desired drizzling consistency. Spoon over top of cake,
allowing some to run down sides. Store tightly covered.
Tips: Nuts are essential for the success of this recipe. Do not
overbake.
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