The original tunnel-of-fudge cake won second place in the 1966 Pillsbury Bake-Off Contest for the late Ella Rita Helfrich of Houston. That version used a fudge icing mix to create a gooey chocolate center. But Pillsbury discontinued the icing mix, and the resulting clamor of home bakers led Pillsbury to release a recipe for making tunnel-of-fudge cake from scratch. In 2004, The Times presented an adaptation of that recipe with the help of Shirley Corriher, a biochemist and the author of "Cookwise" and "Bakewise," books about how scientific principles can be applied to cooking and baking.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 recipe (2905g) | ||
Recipe Makes: 1 | ||
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Calories: 11099 | ||
Calories from Fat: 6763 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 751.4g | 1002 % | |
Saturated Fat 265.8g | 1329 % | |
Monounsaturated Fat 258.4g | ||
Polyunsanturated Fat 175.5g | ||
Cholesterol 12433.1mg | 3826 % | |
Sodium 56860.7mg | 1961 % | |
Potassium 3648.7mg | 96 % | |
Total Carbohydrate 862.6g | 254 % | |
Dietary Fiber 27.9g | 112 % | |
Sugars, other 834.7g | ||
Protein 283.2g | 405 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11099
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