Wednesday, October 31, 2007

Tunnel of Fudge Cake ..... This was originally a Pillsbury Bake-Off Winner recipe. It also helped Nordic Ware to sell over 50 million bundt pans.

Tunnel of Fudge Cake
The original recipe included a product no longer available today from Pillsbury. The Two Layer Double-Dutch Fudge Buttercream Frosting mix was the secret to the original recipe. This recipe has been revised and the original has been duplicated. If it was a favorite of yours, give this recipe a try.
3/4 cup Dutch processed cocoa powder, plus extra for dusting pan
1/2 cup boiling water
2 ounces bittersweet chocolate, chopped
2 cups all purpose flour
2 cups pecans or walnuts, chopped fine
2 cups confectioners sugar
1 teaspoon salt
5 large eggs, room temperature
1 Tablespoon vanilla extract
1 cup granulated sugar
1/4 cup packed light brown sugar
2 1/2 sticks unsalted butter
Chocolate Glaze:
1/4 cup heavy cream
1/4 cup heavy cream
8 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
For the cake: Adjust the oven rack to the lower-middle position and preheat oven to 350 degrees. Grease a 10 inch bundt pan and dust it with cocoa powder. Pour boiling water over chocolate in a medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed add egg mixture, until combined about 30 seconds. Add chocolate mixture and beat until incorporated about 30 seconds. Beat in flour mixture just until incorporated, about 30 seconds.
Scrape batter into prepared bundt pan, smooth batter, and bake until edges are beginning to pull away from edges of pan, about 45 minutes. Cool upright in pan about on wire rack about 1 1/2 hours, then invert on serving plate and cool completely at least 2 hours.
For the glaze: Cook cream, corn syrup, and chocolate in small saucepan
over medium heat, stirring constantly until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. Cake can be stored at room temperature for up to two days

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