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Tunnel Of Fudge Cake

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      Title: TUNNEL OF FUDGE CAKE
 Categories: Cakes, Chocolate
      Yield: 6 Servings
 
  3 1/2    Sticks butter or margarine,
           -softened (14 oz)
  1 3/4 c  Sugar
      6    Eggs
  2 3/4 c  Powdered sugar
  2 1/4 c  Flour
      1 c  Unsweetened cocoa powder
      2 c  Chopped walnuts (8 oz.) **
  1 1/2 tb (to 2 Tbsp.) milk
 
  "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a
  boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the
  frosting mix was discontinued, Pillsbury continued to receive so many
  requests for the cake that the company developed a scratch recipe to
  simulate the original.  Here it is:"
  
  1.  Preheat oven to 350 degrees.  Grease a 12-cup bundt pan or 10"
  angel food tube pan.  Dust with flour; tap out excess. 2. In a large
  bowl, beat together butter and sugar with an electric mixer on medium
  speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a
  time, beating well after each addition. Gradually add 2 cups powdered
  sugar, beating until well blended.  By hand, stir in flour, 3/4 cup
  cocoa, and nuts; mix until well blended. Spoon batter into prepared
  pan and spread evenly. 3. Bake 58 to 62 minutes.  Since this cake has
  a soft tunnel of fudge, ordinary doneness test cannot be used.
  Accurate oven temperature and baking time are critical.  Let cake
  cool upright in pan on a rack for 1 hour; then invert onto serving
  plate and let cool completely. 4. To make glaze, in a small bowl,
  combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa,
  and milk. Mix until well blended. Spoon glaze over top of cool cake,
  allowing some to run down sides. Store cake tightly covered.
  
  ** Nuts are essential for the success of this recipe.
  
  From:  "365 Great Chocolate Desserts" cookbook Serves: 14 to 16
 
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