Try this Tunnel of Fudge Cake - 1966 Version recipe, or contribute your own.Suggest a better description
"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. Here it is:" 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 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, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. 3. 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. 4. To make glaze, in a small bowl, combine remaining 3/4 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (3648g)|
|Recipe Makes: 1|
|Calories from Fat: 5687 (47%)|
|Amt Per Serving||% DV|
|Total Fat 631.9g||843 %|
|Saturated Fat 268.1g||1340 %|
|Monounsaturated Fat 163.5g|
|Polyunsanturated Fat 144.5g|
|Cholesterol 7195.8mg||2214 %|
|Sodium 2167.1mg||75 %|
|Potassium 4184.5mg||110 %|
|Total Carbohydrate 1458.5g||429 %|
|Dietary Fiber 39.1g||156 %|
|Sugars, other 1419.5g|
|Protein 271.2g||387 %|
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Calories per serving: 12225
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