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Tunnel of Fudge Bundt Cake
1 ¾ cups zachte boter

1 ¾ cup suiker

6 eieren

2 ¾ cup poedersuiker

2 1/4 cup bloem

1 cup cacaopoeder

2 cup gehakte walnoten

1,5-2 lepels melk
  • Omschrijving recept: Gebak; Amerikaans
  • Aantal Porties: 6
  • Bron: 365 Great Chocolate Desserts

Bereiding

Preheat oven to 350F.

Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess.

In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes.

Add eggs, one at a time, beating well after each addition.

Gradually add 2 cups powdered sugar, beating until well blended.

By hand, stir in flour, ¾ cup cocoa, and nuts; mix until well blended.

Spoon batter into prepared pan and spread evenly.

Bake 58 to 62 minutes.



Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.

Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely.



To make glaze, in a small bowl, combine remaining ¾ cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides.



Store cake tightly covered.



** Nuts are essential for the success of this recipe.

Notities

In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original.