Tunnel of Fudge Cake

Cake:
3 1/2 sticks butter or margarine, softened (1 3/4 cups), plus more for
greasing pan
2 1/4 cups all-purpose flour, plus more for flouring pan
1 3/4 cups granulated sugar
6 large eggs
2 cups confectioners' sugar
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts (8 ounces)
Glaze:
3/4 cup confectioners' sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk

Heat the oven to 350*F. Grease a 12-cup Bundt pan or 10-inch
angel cake pan. Dust with flour and tap out the excess.
In a large bowl, beat the butter and granulated sugar using an
electric mixer on medium speed until light and fluffy, for 1 to 2
minutes. Add the eggs, one at a time, beating well after each addition.
Gradually add 2 cups confectioners' sugar, beating until
well-blended. By hand, stir in 21/4 cups flour, 3/4 cup cocoa and the
nuts; mix until well-blended. Spoon the batter into the prepared pan and
spread evenly.
Bake for 58 to 62 minutes. (Because this cake has a soft tunnel
of fudge, an ordinary doneness test cannot be used. Accurate oven
temperature and baking time are critical.)
Let the cake cool upright in the pan on a rack for 1 hour, then
invert onto a serving plate and let cool completely.
To make the glaze: In a small bowl, combine 3/4 cup
confectioners' sugar, 1/4 cup cocoa and 11/2 tablespoons milk. Mix until
well blended, adding the remaining 1/2 tablespoon milk to make a
spooning consistency.
Spoon the glaze over the top of the cooled cake, allowing some to
run down sides. Store the cake tightly covered.

Makes 12 to 14 servings.
Note:
The Tunnel of Fudge Cake, a second-place Pillsbury Bake-Off winner in
1966, was developed by Ella Rita Helfrich of Houston, Texas, who won
$5,000. The original recipe used a product called Double Dutch Fudge
Buttercream Frosting Mix, which the company has discontinued. However,
because of many consumer requests, its test kitchens developed this
recipe, which uses scratch ingredients. Nuts are essential to the cake's
success.
Recipe courtesy of The Pillsbury Company.


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