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, and then 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
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
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 1 1/2 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.
Editor’s note May 23, 2024. I think it is time to revisit the Bundt Pan and although I gave away the cookbook there’s no shortage of recipes available.
