Tunnel of Fudge Cake - 1995 Version

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Try this Tunnel of Fudge Cake - 1995 Version recipe, or contribute your own. "Butter" and "Cakes" are two of the tags cooks chose for Tunnel of Fudge Cake - 1995 Version.

"This is a very heavy, dense, cake. It reminded me a lot of brownies. The "tunnel" was not what I had expected, but over-all, a pretty good dessert. " - Beachbumette

Yield: 1 Ready in 5 hours

Cuisine: AmericanMain Ingredient: Cake

(4, 1) 100% would make again (reviews)

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photo by Beachbumette

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Verified by stevemur

Original recipe makes 1

3/4 cUnsweetened cocoa powder

GLAZE

3/4 cPowdered sugar

2 cPowdered sugar

6 Eggs

1/4 cUnsweetened cocoa powder

2 cWalnuts, chopped

4 tbmilk; (to 6 tbls)

1 3/4 cSugar

2 1/4 cAll-purpose flour

1 3/4 cButter

Tunnel of Fudge Cake - 1995 Version Preparation

Heat oven to 350 F. Grease and flour the pan. In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 F. For 58-62 minutes. Cool upright in pan on wire rack one hour; invert onto serving plate . Cool completely, then frost with glaze that follows. GLAZE: In a small bowl, combine powdered sugar and cocoa. Gradually add milk until desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Tips: Nuts are essential for the success of this recipe. Do not overbake. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip