Recipe

* Exported from MasterCook II *

Tunnel of Fudge Cake

Recipe By : Sue Klapper
Serving Size : 16 Preparation Time :1:05
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*CAKE*
1 3/4 cups sugar
1 3/4 cups butter or margarine -- softened
6 eggs
2 cups powdered sugar
2 1/4 cups flour
2 cups walnuts -- chopped
3/4 cup unsweetened cocoa powder
*GLAZE*
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 1/2 tablespoons milk

Heat oven to 350 F. Grease and flour 12 cup fluted tube pan or 10 inch
tube pan. In large bowl, beat sugar and margarine until light and fluffy.
Add eggs, 1 at a time, beating well after each addition. Gradually add
2 cups powdered sugar; blend well. Lightly spoon flour into a measuring
cup; level off. By hand, stir in flour and remaining cake ingredients
until well blended. Spoon batter
into greased and floured pan. Spread evenly. Bake at 350 F
for 58 to 62 minutes. Cool upright in pan on wire rack 1 hour;
invert onto serving plate. Cool completely. In small bowl, blend 3/4
cup powdered sugar, 1/4 cup cocoa and enough milk for desired drizzling
consistency. Spoon over cake, allowing some to run down sides. TIPS:
Nuts are essential for the success of this recipe. Since the cake has a
soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate
oven temperature and baking time are essential. Calories: 560.
Source: Pillsbury Bake Off Cookbook

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