INGREDIENTS

INSTRUCTIONS

"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:"  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 fluffy, 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.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 7487
Calories From Fat: 2469
Total Fat: 288.2g
Cholesterol: 1361.9mg
Sodium: 486.6mg
Potassium: 3134.8mg
Carbohydrates: 1199.6g
Fiber: 51.8g
Sugar: 908.9g
Protein: 120.9g