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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Tunnel Of Fudge Revisited
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Cakesandfrostings - Cake Tunnel Of Fudge Revisited Post by :go4dollars Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3273

Click below to download : Cakesandfrostings - Cake Tunnel Of Fudge Revisited (Format : PDF)

Cakesandfrostings - Cake Tunnel Of Fudge Revisited

Tunnel of Fudge Cake (revisited)

CAKE
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
2 large eggs - room temperature
3 cups all-purpose flour
3/4 cup cocoa - measured, then sifted
2 teaspoons baking soda
2 teaspoons baking powder
tiny pinch salt
2 teaspoons vanilla
1 cup warm brewed coffee
1 cup buttermilk


TUNNEL FILLING
1/4 cup white sugar
1 package (8 oz.) cream cheese - room temperature
1 teaspoon vanilla
1 egg
1 cup miniature semi-sweet chocolate chips


GLAZE (see note)
3 squares unsweetened chocolate - melted and cooled
1 cup confectioner's sugar
2 tablespoons unsalted butter
hot water to thin if necessary


WHITE CHOCOLATE DRIZZLE GLAZE
2 oz. white chocolate - melted 1 teaspoon unsalted butter

Preheat oven to 350 F. Generously grease a 10 inch Bundt pan (do not use any other pan - tube pan will not work).

Combine sugar, oil, eggs and beat with an electric mixer for 2 minutes. Add remaining cake ingredients and blend well on slow to medium speed for two to three minutes - scraping bowl periodically to ensure batter is homogeneous. Set batter aside.

Using a hand whisk or whisk attachment on electric mixer, blend sugar and cream cheese, then vanilla and egg to make a creamy, smooth batter.

Place half of batter in Bundt pan. Cover evenly with cream cheese batter. Sprinkle on chocolate chips. Gently cover with remaining chocolate batter. Bake until cake tests done - 60 to 70 minutes (cake should spring back when gently pressed).

Cool 30 minutes in pan before removing to a cake rack. (If cake sticks to pan, place it on a warm burner to allow
pan to release cake more easily.) Cake firms up more as it cools.

Meanwhile, for glaze, melt chocolate and stir well with confectioner's sugar and vanilla. Add water as needed to
make glaze pourable. Melt white chocolate and stir butter into it to loosen. Place white chocolate in a paper cone
(or drizzle it from a spoon).

Before serving cake, invert it on a platter and drizzle chocolate glaze evenly over top. Drizzle white chocolate on
top of this (allow chocolate glaze to set a few minutes) in a decorative pattern. Glaze is optional. Dusting with icing
sugar works as well.
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Tunnel of Fudge Cake The original version of this wildly popular cake called for dry frosting mix that is no longer available. Updated andrevised, this version still has the soft "tunnel of fudge" that made Bundt pans the rage in the 70s. CAKE 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups powdered sugar 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts* GLAZE 3/4 cup powdered sugar 1/4 cup unsweetened cocoa 1 1/2 to 2 tablespoons milk Heat oven to 350 F. Grease and flour
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1 1/2 c butter 6 eggs 1 1/2 c sugar 2 c flour 3 1/2 c or 12 1/2 oz pkg. creamy double Dutch frosting mix 2 c black walnuts, chopped Cream butter in large mixer bowl at high speed. Add eggs, one at a time, beating well after each addition. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix andwalnuts until well blended. Pour batter into well greased and floured bundt pan. bake at 350 for 60 to 65 minutes.Cool 2 hours before removing from pan. Cool completely before serving
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