Recipe : Tunnel Fudge Cake

Recipe #009 - Tunnel of Fudge Cake


Preparation Time : 20 Mins Cooking Time : Approx. 60 Mins Serves : 14-16 Slices

Ingredients :Chocolate Souffles

For the cake
  •  1 3/4 cups butter or margarine, softened
  • 1 3/4 cups granulated sugar
  • 6 eggs
  • 2 cups powdered sugar
  • 2 1/4 cups all purpose flour
  • 3/4 cup cocoa
  • 2 cups chopped walnuts*

For the glaze :
  •  3/4 cup powdered sugar
  • 1/4 cup cocoa
  • 1 1/2 to 2 tablespoons milk 

For the jelly
  • 300 ml water
  • 1/2 envelope powdered gelatine, (about 6g)
  • Parsley or  other herbs (optional)

Preparation:

  1. Heat oven to 350 degrees.
  2. Grease and flour a 12 cup Bundt Pan.
  3. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  4. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended.
  5. Spoon batter into prepared pan; spread evenly.
  6. Bake at 350 degrees for 58-62 minutes**.
  7. Cool upright in pan on cooling rack 1 hour, invert onto serving plate.
  8. Cool completely.
  9. In small bowl, combine glaze ingredients until well blended.
  10. Spoon over top of cake, allowing some to run down sides.
  11. Store tightly covered. 16 servings.

*Nuts are essential for the success of the recipe.

** Accurate oven temperature and baking time are critical. It is extremely hard to tell when this is cooked by any means other than trusting the oven tempperature and cooking time.

 

 

  

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