TUNNEL-OF-FUDGE CAKE
The original tunnel-of-fudge cake won second place in the 1966 Pillsbury Bake-Off Contest for the late Ella Rita Helfrich of Houston. That version used a fudge icing mix to create a gooey chocolate center. But Pillsbury discontinued the icing mix, and the resulting clamor of home bakers led Pillsbury to release a recipe for making tunnel-of-fudge cake from scratch. In 2004, The Times presented an adaptation of that recipe with the help of Shirley Corriher, a biochemist and the author of "Cookwise" and "Bakewise," books about how scientific principles can be applied to cooking and baking.
Provided by The New York Times
Categories snack, cakes, dessert
Time 4h
Yield 1 cake
Number Of Ingredients 14
Steps:
- Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees (see note).
- On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add 2 tablespoons butter and 1/4 teaspoon salt. Toss well and set aside.
- Generously butter the inside of a large 12-cup Bundt cake pan.
- In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.
- Beat in 3/4 teaspoon salt, vanilla and vegetable oil.
- Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.
- With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.
- In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.
- Bake for 40 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 40-minute cooking time.
- When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.
Nutrition Facts : @context http, Calories 727, UnsaturatedFat 20 grams, Carbohydrate 87 grams, Fat 41 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 273 milligrams, Sugar 60 grams, TransFat 1 gram
BEST EVER RICH CHOCOLATE FUDGE CAKE
I have seen many fudge cake recipes, but I believe this one takes the cake *heh* because of the sour cream & brown sugar. It is rich and if you love cake you will think you died and went to heaven! 8)
Provided by OceanIvy
Categories Dessert
Time 40m
Yield 3 9inch cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease and flour 3 9-inch cake pans.
- In a large mixing bowl, cream the butter until smooth.
- Gradually pour in the brown sugar, then eggs.
- Beat with mixer until light and fluffy, approx 5 minutes.
- On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
- Add flour alternately with sour cream, beating at low speed until smooth.
- Pour in boiling hot water and stir until blended.
- Pour into the prepared pan.
- Bake about 25 minutes or until done.
- Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.
Nutrition Facts : Calories 1637.8, Fat 66.3, SaturatedFat 39.1, Cholesterol 307.2, Sodium 1686.7, Carbohydrate 253.3, Fiber 6.5, Sugar 163.8, Protein 20.5
AMERICAN FUDGE CAKE
This recipe is also known as 'Death by Chocolate', if it is topped with chocolate ice cream and lashings of whipped cream. From cadbury.co.uk.
Provided by byZula
Categories Dessert
Time 1h5m
Yield 1 layer cake
Number Of Ingredients 15
Steps:
- * Two 20 cm (8-inch), shallow cake tins, greased and base-lined.
- For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 - 35 minutes, until cooked. Turn out on to a wire tray to cool.
- Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.
- For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.
- Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.
Nutrition Facts : Calories 6385.1, Fat 421.5, SaturatedFat 255.1, Cholesterol 1208.2, Sodium 2840.7, Carbohydrate 662, Fiber 59.9, Sugar 367.3, Protein 89.4
FUDGE CAKE
For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.
Provided by Kristen Faux
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
- In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
- Mix cocoa and hot water together, and beat into batter.
- Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g
CLASSIC FUDGE
Indulge in some melt-in-the-mouth fudge made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends
Provided by Katy Gilhooly
Time 50m
Yield Cuts into 30 squares
Number Of Ingredients 5
Steps:
- Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
- Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
- Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.
Nutrition Facts : Calories 137 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein
CHOCOLATE FUDGE CAKE
You just can't beat a good chocolate cake, and this one is guaranteed to disappear as soon as you cut the first slice
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 12
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
- Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
- To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.
Nutrition Facts : Calories 502 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.66 milligram of sodium
CHOCOLATE FUDGE CAKE WITH ANGEL FROSTING
The ultimate in indulgence, this chocolate fudge cake looks like a star with American-style frosting and bakes in just one tin
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 2h45m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/fan 140C/gas 4 and grease and line a deep, 20cm round cake tin. Whizz the chocolate in a food processor until crumbs. Tip the flour, sugar, cocoa, oil, 150ml soured cream, eggs, vanilla and 150ml water into the largest mixing bowl you have. Whisk with an electric whisk until smooth, then quickly stir in 150g of your whizzed-up chocolate bits. Scrape into a tin, and bake on the middle shelf for 1 hr 20-1 hr 30 mins, or until a skewer inserted in the centre comes out clean. Cool in the tin.
- While the cake is baking, make the icing. Combine remaining chocolate bits and soured cream with 2 tbsp soft brown sugar in a small saucepan and heat, stirring, until the chocolate is melted and you have a smooth icing. Leave to cool.
- When the cake is cool, slice it into 3 even layers. Spread 2 layers with chocolate icing.
- To make the angel frosting, put the sugar, vanilla and liquid glucose in a pan with 125ml water. Bring to the boil and cook just until the sugar has melted and the syrup turns clear. Take off the heat. Meanwhile, beat the egg whites until stiff, then continue beating, gradually pouring in the hot sugar syrup in a steady stream, until the mixture is fluffy and thick enough to spread - this might take a few mins as the mixture cools. Beat in the icing sugar. Work quickly and spread a tiny bit over each chocolate-covered layer. Assemble cake and swirl remaining frosting over entire cake.
Nutrition Facts : Calories 849 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 132 grams carbohydrates, Sugar 107 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium
EASIEST EVER CHOCOLATE FUDGE CAKE
It is the magazine I found this recipe in calling this 'the easiest', not me. That said, it does look pretty easy. I found it in a booklet produced by the British cooking magazine Olive. So, the measurements are in grams rather than ounces but don't let that scare you and remember you can use the conversion chart here to instantly convert the recipe.
Provided by Sarah_Jayne
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees.
- Line and butter two 8-inch round cake tins.
- Put all the cake ingredients into the food processor and whizz until smooth. If the mix is a little stiff, ass 1-2 tablespoons water and whiz again.
- Divide between tins, level and bake for 30 minutes or until springy.
- Leave for 5 minutes then cook on a rack.
- Clean the food processor.
- Whizz the butter and icing sugar.
- Add the chocolate and whizz again.
- Icing the top of one of the cakes then put the other cake on top and ice that one too.
Nutrition Facts : Calories 646.7, Fat 47.4, SaturatedFat 29, Cholesterol 143.6, Sodium 469.7, Carbohydrate 59.3, Fiber 5.8, Sugar 37.5, Protein 8
EASY CHOCOLATE FUDGE CAKE
Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win
Provided by Member recipe by misskay
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
- Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
- Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
- To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
- Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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