Tunnel of Fudge Cake

Tunnel of Fudge Cake
Tunnel of Fudge Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Cake:

  • 3 1/2

    sticks of butter, at room temperature. Plus more for the pan.

  • 1 3/4

    cups granulated sugar

  • 6

    large eggs

  • 2

    cups powdered sugar

  • 2 1/4

    cups all-purpose flour, plus more for the pan

  • 3/4

    cup cup unsweetened cocoa powder

  • 2

    cups (8oz) chopped nuts

  • Glaze:

  • 3/4

    cup powdered sugar

  • 1/4

    cup unsweetened cocoa powder

  • 1 1/2 to 3

    tbs milk

Directions

Cake: 1. Adjust the oven rack to the middle position. Preheat oven to 350F. Butter a 12 cup Bundt pan. Dust with flour and shake out any excess. 2. In a large bowl using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 1-2 min. Add the eggs, 1 at a time, beating well after each addition. 3. Gradually add the powdered sugar, beating until combined. Using a spoon, stir in the flour, cocoa and nuts. Mix until combined. Scrape the batter into a prepared pan and spread it evenly. 4. Bake for 56 to 58 min. Because this cake has a soft center, an ordinary doneness cannot be used. Accurate oven temperature and baking time are critical. The surface will have a thin crust but will not appear to be done. 5. Transfer the pan to a wire rack to cool for one hour. Invert onto a serving plate and set aside to cool completely. Glaze: 1. In a small bowl, combine the powdered sugar, cocoa, and 1 1/2 tbs milk. Mix well until well blended, adding some of the remaining milk, 1/2 tbs at a time to achieve a spreadable consistency. 2. Spoon the glaze over the top of the cooled cake, allowing some to run down the sides.

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