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Tunnel of Fudge Cake

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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

Details

Servings 12

Preparation

Step 1

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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