Post by carnation037 on Nov 12, 2002 0:52:08 GMT -6
Tunnel of Fudge Cake #1
for the cake:
1 3/4 c. butter, softened
1 3/4 c. granulated white sugar
6 eggs
2 c. confectioners sugar
2 1/4 c. flour
3/4 c. cocoa, measure, then sift
2 c. chopped walnuts
for the glaze:
3/4 c. confectioners sugar
1/4 c. cocoa
4 - 6 tsp. milk
Heat oven to 350. Grease and flour 12 cup Bundt 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 confectioners sugar and blend well.
By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake for 58 - 62 minutes.
Cool upright in pan on cooling rack 1 hour, then invert onto serving plate. Let cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cooled cake, allowing some to run down sides.
Store tightly covered. Makes 16 servings.
Very rich and moist
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 baking time are critical.
. . . . .
Tunnel of Fudge Cake #2
1 1/2 c. butter
6 eggs
1 1/2 c. white sugar
2 c. flour
1 16oz. container chocolate fudge frosting
2 c. chopped walnuts
Preheat oven to 350. Grease and flour one 9 or 10" bundt pan.
Cream butter in a large bowl with an electric mixer on high speed. Add eggs one at a time. Gradually beat in sugar and continue creaming until light and fluffy.
By hand, stir in the flour, fudge frosting, and walnuts until well blended. Pour batter into pan.
Bake for 60 to 65 minutes. Cool in pan for 2 hours then remove and continue to cool if needed. Drizzle with icing or sprinkle with confectioner's sugar.
Makes 1 - 9 or 10 inch bundt cake
If you like chocolate you'll love this cake
for the cake:
1 3/4 c. butter, softened
1 3/4 c. granulated white sugar
6 eggs
2 c. confectioners sugar
2 1/4 c. flour
3/4 c. cocoa, measure, then sift
2 c. chopped walnuts
for the glaze:
3/4 c. confectioners sugar
1/4 c. cocoa
4 - 6 tsp. milk
Heat oven to 350. Grease and flour 12 cup Bundt 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 confectioners sugar and blend well.
By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake for 58 - 62 minutes.
Cool upright in pan on cooling rack 1 hour, then invert onto serving plate. Let cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cooled cake, allowing some to run down sides.
Store tightly covered. Makes 16 servings.
Very rich and moist
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 baking time are critical.
. . . . .
Tunnel of Fudge Cake #2
1 1/2 c. butter
6 eggs
1 1/2 c. white sugar
2 c. flour
1 16oz. container chocolate fudge frosting
2 c. chopped walnuts
Preheat oven to 350. Grease and flour one 9 or 10" bundt pan.
Cream butter in a large bowl with an electric mixer on high speed. Add eggs one at a time. Gradually beat in sugar and continue creaming until light and fluffy.
By hand, stir in the flour, fudge frosting, and walnuts until well blended. Pour batter into pan.
Bake for 60 to 65 minutes. Cool in pan for 2 hours then remove and continue to cool if needed. Drizzle with icing or sprinkle with confectioner's sugar.
Makes 1 - 9 or 10 inch bundt cake
If you like chocolate you'll love this cake