TUNNEL OF FUDGE CAKE

Amateur bakers such as myself firmly believe in obtaining the most qualified taste testers. They must be objective and be able to state the truth whether or not it hurts the baker’s feelings. After all, I need to know whether or not my cake is worthy.

There are several versions of the Tunnel of Fudge Cake. I got this one from my good friend, Ila. As long as I have known her, she has always made delectable desserts. We worked together so I enjoyed the chocolates of her labors as she brought them to work for all of us to share. Her skillsets were always way above mine but I have learned so much from her over the years.

I made my cake in a large tube pan and garnished with Easter candies as that is the current season. It really needs nothing other than the glaze. The rich nutty filling is extremely satisfying. But oh those candies make it so pleasing to the eye.

My taste tester is a young man named Ben. As you can see in the pictures below, my cake has passed the test. Of course, he eats the garnish first. He has that right.

I hope you make this cake. It is well worth the ingredients. It is worthy to take anywhere, anytime. And if you need a taste tester, I have a recommendation. for you.

Yield: 1 Bundt cake

TUNNEL OF FUDGE CAKE

Name: TUNNEL OF FUDGE CAKE
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1
Ingredients: 1 3/4 cup granulated sugar; 1 3/4 cup butter, room temperature; 6 eggs, room temperature; 2 cups powdered sugar; 2 1/4 cup all purpose flour; 3/4 cup Hershey's unsweetened cocoa; 2 cup chopped pecans; 1/4 cup cocoa; 2 tablespoons Crisco; 3 tablespoons water; 2 tablespoons Karo corn syrup; 2 cup powdered sugar; 1 teaspoon vanilla

Fudgy cake with a velvety consistency.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

CAKE

1 3/4 cup granulated sugar
1 3/4 cup butter, room temperature
6 eggs, room temperature
2 cups powdered sugar
2 1/4 cup all purpose flour
3/4 cup Hershey's unsweetened cocoa
2 cup chopped pecans

Icing

1/4 cup cocoa
2 tablespoons Crisco
3 tablespoons water
2 tablespoons Karo corn syrup
2 cup powdered sugar
1 teaspoon vanilla

Instructions

CAKE

Preheat oven to 350 degrees.

Prepare a Bundt pan by spraying thoroughly with nonstick spray with flour. I use Baker's Joy.

Whisk together the flour, cocoa, and nuts. Set aside.

Beat butter and granulated sugar together about 5-6 minutes. Stop occasionally to scrape down sides with a spatula.

Add eggs, one at a time and beat just until the yellow disappears.

Slowly add the powdered sugar and the flour mixture. Scrape down sides with a spatula. The mixture will be thick.

Spoon into Bundt pan. Pad section of the kitchen counter with cloths or hot pads. Tap Bundt pan lightly several times to release air bubbles.

Place in the oven for 50 minutes. Test with skewer. If the skewer shows evidence of wet dough, it may need to bake another 5-10 minutes. and completely cool.

Remove from oven and leave in Bundt pan 1-2 hours. After that time, turn onto a plate.
.

ICING

In a small saucepan, melt Crisco. Add Karo, water, and cocoa.

Remove from heat and add powdered sugar and vanilla.

Pour over cake. Garnish with seasonal candy.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 652Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 133mgSodium: 208mgCarbohydrates: 77gFiber: 3gSugar: 59gProtein: 7g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

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THE TASTE TESTER