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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Tunnel Of Fudge
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Cakesandfrostings - Cake Tunnel Of Fudge Post by :lobnasami Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2362

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

Cakesandfrostings - Cake Tunnel Of Fudge

* Exported from MasterCook *

Tunnel Of Fudge Chocolate Cake

Categories : Bundt Cakes Chocolate

Amount Measure Ingredient, Preparation Method
Cake

1 Cup white sugar
1 Cup brown sugar
1 Cup oil
2 Large eggs, beaten lightly
2 Teaspoons vanilla
3 Cups unbleached all-purpose flour
3/4 Cup cocoa, measured then sifted
2 Teaspoons baking soda
2 Teaspoons baking powder
1/4 Teaspoon salt
1 Cup buttermilk
1 Cup warm brewed coffee

Filling

1/4 Cup sugar
8 Ounces cream cheese, Softened
1 Teaspoon vanilla
1 egg
1 Cup miniature semi-sweet chocolate chips

Glaze (see below)

1 Cup confectioner's sugar
3 Squares unsweetened chocolate, melted and cooled
2 Tablespoons unsalted butter
hot water to thin if needed


Preheat oven to 350 F.

Generously grease a 12 cup or ten inch Bundt or tube pan.

Combine sugar, oil and eggs and beat for one minute until smooth.

Add remaining cake ingredients and beat on medium two to three minutes (use a whisk if doing by hand).

Set cake batter aside.


Filling:

Cream sugar with cream cheese, then add vanilla, egg and chocolate chips and blend until smooth.

Ladle half of cake batter into pan.

Spoon filling evenly over this layer.

Cover with remaining batter.

Bake for 70 minutes or until cake tests done.

Top should spring back when gently pressed.

Let cake cool at least 30 minutes before removing from pan.

If cake sticks, place on a warm burner to loosen.

Cake firms up as it reaches room temperature.


Glaze:

Combine all ingredients to form a pourable glaze, thinning with water if necessary.

Pour over cooled cake.

This cake freezes well and keeps several days covered at room temperature.
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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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