"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tunnel of Fudge Cake Recipe

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This recipe for Tunnel of Fudge Cake, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmela Salazar - Attorney's Office
Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 3/4 c butter, softened
2 1/4 c all-purpose flour
1 3/4 c granulated sugar
6 large eggs
2 c confectioners' sugar
3/4 c unsweetened cocoa powder
2 c chopped walnuts

Glaze:
3/4 c confectioners' (powdered) sugar
1/4 c cocoa powder
1 1/2 to 2 tbsp milk

Directions:
Directions:
Heat oven to 350 F. Grease and flour a 12-cup Bundt pan (or a 10-inch tube pan). In a large bowl, combine sugar and butter or margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan and spread evenly.

Bake for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 hours. Invert onto serving plate and cool at least 2 hours. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.)

In small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

 

 

 

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