Tunnel of Fudge Cake
This is the cake that started America’s Bundt pan mania. Ella Rita Helfrich’s prize-winning version used the now discontinued Pillsbury Double Dutch Buttercream Frosting Mix. Fortunately, the Doughboy later adapted the recipe to accommodate from-scratch cookery.
Makes 16 servings
CAKE
1¾ cups sugar
1¾ cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2¼ cups all-purpose or unbleached flour
2 cups chopped pecans
¾ cup unsweetened cocoa
GLAZE
¾ cup powdered sugar
¼ cup unsweetened cocoa
1½ to 2 tablespoons milk
For the cake: Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan or 10-inch tube pan. In large bowl, beat sugar and margarine until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour, pecans and cocoa until well blended. Spoon batter into prepared pan; spread evenly. Bake 58 to 62 minutes. Cool upright in pan on wire rack for 1 hour, then invert onto a serving plate. Cool completely then glaze.
For the glaze: In small bowl, blend powdered sugar, cocoa and enough milk for desired drizzling consistency. Spoon over cake, allowing some to run down sides. Store tightly covered. Makes about 1 cup.
Per serving: 550 calories, 25 g fat (5 g saturated fat), 62 mg cholesterol, 259 mg sodium, 78 g carbohydrates, 3 g dietary fiber, 43 g sugar, 8 g protein