Tunnel of Fudge Bundt Cake Baked on Sunday Afternoon

The inventor of the Bundt Pan (Nordic Ware) Mr. David Dalquist, passed away in January 2005.  I read his obit in the Times. Having never owned one, that week I bought a Bundt Pan, bid and won a Bundt Cake Cookbook on Ebay. I had plans.

Four years later I finally baked the Tunnel of Fudge cake for Sunday supper guests, a farewell to summer meal on the front porch.  I sliced up some pieces and slipped them into wax paper lunch bags for them to eat later- or for breakfast.  I followed the recipe to the letter even though I wanted to add vanilla and salt.  A side of vanilla ice cream would have been good.

Tunnel of Fudge Bundt Cake on Cake Stand Kitchen Counter, Waits for Guests

Great article in the Washington Post  January 11, 2005  by Mr. Hank Stuever but it cost too much to republish.  Heartily recommend you “google it” though.   and the recipe is all over the web

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.

1  3/4 c. butter, softened
1  3/4 c. granulated sugar
6 eggs
2 c. powdered sugar
2 1/4 c. all purpose flour
3/4 c. cocoa
2 c. chopped walnuts

GLAZE:

3/4 cup confectioners’ (powdered) sugar
1/4 cup cocoa, like Hershey’s
1 1/2 to 2 tablespoons milk

1. 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.
2. 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.
3. 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.
4. 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.)
5. Let the cake cool upright in the pan on a rack for 1 hour, then invert onto a serving plate and let cool completely.
6. To make the glaze: In a small bowl, combine 3/4 cup confectioners’ sugar, 1/4 cup cocoa and 1 1/2 tablespoons milk. Mix until well blended, adding the remaining 1/2 tablespoon milk to make a spooning consistency.
7. Spoon the glaze over the top of the cooled cake, allowing some to run down sides. Store the cake tightly covered.