| ORIGINAL TUNNEL OF FUDGE CAKE |
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In 1966, a Ella Rita Helfrich won the Pillsbury bake off contest #17 with this delicious
recipe.
recipe.
especially the amount of nuts, so the structure forms properly. You can find a dry frosting mix in the grocery
store, but you'll need to buy several boxes as it's usually sized for just a one layer cake.
Prep Time: 25 minutes
Cook Time: 60 minutes
INGREDIENTS:
• 1-1/2 cups butter, softened (three sticks)
• 1 cup sugar
• 1/2 cup brown sugar
• 6 eggs
• 2 cups flour
• 3-1/3 cups dry fudge frosting mix powder (double dutch butter cream frosting mix, no longer available)
• 2 cups chopped pecans
PREPARATION:
Generously grease a 12 cup fluted bundt pan with solid shortening and set aside, OR use baking spray
containing just before you pour the batter into the pan. Preheat oven to 350 degrees F.
In a large bowl, with mixer, cream butter until fluffy. Gradually add sugar and brown sugar, beating until light
and combined. Add eggs, one at a time, beating well after each until mixture is smooth. With a spoon, add
flour, dry frosting mix and nuts to batter until combined. Now spray the bundt pan with the baking spray, and
pour batter into prepared pan.
Bake at 350 degrees for 60-65 minutes. Test after 60 minutes by looking for a dry, shiny brownie crust. You
can't use traditional doneness tests for this cake because of the soft fudge center. Cool the cake in the pan
on a rack until lukewarm (this is important!). Then turn onto a serving place and cool completely. You can
drizzle it with some frosting or sprinkle it with powdered sugar, but as Dinah Shore said 'this lily needs no
gilding!'
Store tightly covered. 16 servings
http://busycooks.about.com/od/cakerecipes/r/tunneloffudgeor.htm
store, but you'll need to buy several boxes as it's usually sized for just a one layer cake.
Prep Time: 25 minutes
Cook Time: 60 minutes
INGREDIENTS:
• 1-1/2 cups butter, softened (three sticks)
• 1 cup sugar
• 1/2 cup brown sugar
• 6 eggs
• 2 cups flour
• 3-1/3 cups dry fudge frosting mix powder (double dutch butter cream frosting mix, no longer available)
• 2 cups chopped pecans
PREPARATION:
Generously grease a 12 cup fluted bundt pan with solid shortening and set aside, OR use baking spray
containing just before you pour the batter into the pan. Preheat oven to 350 degrees F.
In a large bowl, with mixer, cream butter until fluffy. Gradually add sugar and brown sugar, beating until light
and combined. Add eggs, one at a time, beating well after each until mixture is smooth. With a spoon, add
flour, dry frosting mix and nuts to batter until combined. Now spray the bundt pan with the baking spray, and
pour batter into prepared pan.
Bake at 350 degrees for 60-65 minutes. Test after 60 minutes by looking for a dry, shiny brownie crust. You
can't use traditional doneness tests for this cake because of the soft fudge center. Cool the cake in the pan
on a rack until lukewarm (this is important!). Then turn onto a serving place and cool completely. You can
drizzle it with some frosting or sprinkle it with powdered sugar, but as Dinah Shore said 'this lily needs no
gilding!'
Store tightly covered. 16 servings
http://busycooks.about.com/od/cakerecipes/r/tunneloffudgeor.htm
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