Tunnel Of Fudge Cake Iii Food

TUNNEL OF FUDGE CAKE

Steps:

• Grease and flour a 12 cup bundt pan or 10 inch tube pan.
• In large bowl, beat butter and sugar till fluffy.
• Add eggs, one at a time, beating well after each addition.
• Gradually add 2 cups powdered sugar, flour and cocoa.
• Stir in nuts by hand.
• Spoon batter into pan; spread evenly.
• Bake at 350 F for 58-62 minutes.
• Note: you won't be able to test for doneness since the filling is soft, so accurate temperature and timing is key.
• Cool in pan 1 hour.
• Invert on serving platter and cool completely.
• In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.
• Spoon over cake, drizzling down sides.
• Store tightly covered.

TUNNEL OF FUDGE CAKE (CAKE MIX)

Steps:

• Place milk in pan and whisk in pudding, cook until comes to a boil, 4-5 minutes. Remove from heat and stir in chips and butter until smooth and thick; set aside.
• Preheat oven to 350F; prepare 12 cup bundt pan.
• Mix cake, oil, sour cream, Irish cream, eggs, and vanilla in a bowl.
• Reserve 2 cups of batter. Pour remaining batter into pan; spoon pudding in a ring on top (DO NOT ALLOW PUDDING TO TOUCH THE SIDES!) spoon reserved batter on top.
• Bake for 45-50 minutes (mine is done around 30 minutes, just make sure to keep an eye on it).
• You can frost, drizzle melted chocolate or just dust with powdered sugar.

TUNNEL-OF-FUDGE CAKE

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.

TUNNEL OF FUDGE CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
• For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.

TUNNEL OF FUDGE CAKE (LOST RECIPES)

Steps:

• Do not use a cake tester, toothpick, or skewer to test the cake-the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.
• Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
• With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
• Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.
• For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.).

TUNNEL OF FUDGE CAKE

Steps:

• --------------------Filling-----P·.
• Cook pudding mix and milk in med pan until it boils.
• Stir in choc chips until melted.
• Set aside.
• --------------------Cake--------x½.
• Heat oven to 350*.
• Grease and flour bundt pan.
• Cream sugar, butter, and shortning until fluffy.
• Beat in eggs and vanilla.
• Add flour, milk, cocoa, baking powder and salt.
• Beat on low speed 3 minutes.
• Stir in walnuts.
• Pour half into pan.
• Spoon filling over the middle of of batter.
• Spoon remaining batter over this.
• Bake for about 55 min, until cake springs bake when touched lightly.
• Cool 1 hour.
• Remove from pan and set aside until completely cooled.
• ----------------------Glaze----- Õ.
• Mix sugar, cocoa, and enough milk to thin for glazing.
• Spoon over cooled cake, allow it to run down the sides.

TUNNEL OF FUDGE CAKE II

Steps:

• In medium pan, combine 1 1/2 c milk and pudding mix. cook as directed on package Add chocolate chips and stir until melted. set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or tube pan.
• In large bowl, combine sugar, butter and shortening. Beat till light and fluffy. Add vanilla and eggs. Mix well.
• Add flour, 1/2 c cocoa, baking powder, salt, and 1 cup milk to bowl. Beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts.
• Reserve 2 cups of the batter. Pour remaining batter into greased and floured pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling.
• Bake at 350 F (175 degrees C) for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour in pan, then turn out onto a wire rack and cool completely.
• In small bowl, combine confectioners sugar and 1/4 cup cocoa. Add enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides.

TUNNEL OF FUDGE CAKE

Steps:

• Preheat the oven to 180 degrees, 350 degrees F. Prepare the pan by buttering lightly.
• Cream the butter (make sure the butter is very soft) on a medium speed and gradually add the caster suagr (NOT the icing sugar) beating until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Gradually add the icing sugar, beating to blend well
• Grab a wooden spoon, and by hand stir in the flour and cocoa until well blended, and then add the walnuts.
• Pour the batter in the prepared tin, spreading evenly with a spatula. Put in the oven and bake for 45-50 minutes, or until the top is set and the edges are beginning to pull away from the sides of the pan. (Bare in mind, the cake has a gooey centre, so the skewer method will not work)
• Allow the cake to cool in the pan for 1 hour and 30 mins. This may seem alot but it is needed. The cake is not particularly strong, so flip it out directly onto the plate and cool for 2 hours
• For the Glaze:
• While you're waiting for the cake to cool, mix the icing sugar, cocoa and 4 tps of milk. Beat with a mixer until the mixture has a smooth texture. Add more milk to get the consistency for drizzling. When the righ consistency is reaching, drizzling over the coole cake.