Healthier Tunnel of Fudge Cake

RE: Healthier Tunnel of Fudge Cake By Alph (190) Contact In grade school we were taught that there are four basic food groups. I have since learned this to be untrue; there are only two. (1): Stuff that's fit to eat, and (2): Stuff that WON'T kill you. This cake sounds like it would fall in the first catagory if done by the recipe. Personally I would make it "by the book" and only change it if I thought it would improve flavor or texture. I don't care how 'healthy' something is, if it isn't fit to eat I have no use for it. To make this cake more healthy, try eating smaller portions. Posted on 07/02/2007 | Report Spam or Abuse RE: Healthier Tunnel of Fudge Cake By cookwie (1260) Profile Contact To Carnall: The recipe you posted may be the original. The one I posted was from the internet. Thank you for this one. It's on my 'to do' list. Posted on 06/15/2007 | Report Spam or Abuse RE: Healthier Tunnel of Fudge Cake By michawnpita (458) Profile Contact Yep, ImTrish echoes a lot of my suggestions. Although I wouldn't go 100% Splenda as it can have a taste if too much is used and it doesn't make things rise as well. Also to make it heart and body healthier, try replacing some of the fat with Flaxseed meal. I have yet to try this, going to my next boxed cake mix cookies. I found a new one at Trader Joe's that has ground dried blueberries in it too, would be good on yogurt but I can imagine it would really impart some awesome flavors to things like pancakes muffins etc. I don't know the ratio for flaxseed meal to fats, but I do know it's on the bag (Bob's Redmill also has it on their website if I am not mistaken). I wouldn't go 100% egg replacement either, maybe most of the eggs, save 2 for real eggs. Something about eggs makes them really good for baking, if you are looking at the health aspects then go for the Omega eggs in the supermarket. Hope it helps and you find the best recipe! Posted on 06/14/2007 | Report Spam or Abuse RE: Healthier Tunnel of Fudge Cake By carnall (17) Profile Contact Is this the original recipe you wrote about? TUNNEL OF FUDGE CAKE 1 1/2 c. butter 6 eggs 1 1/2 c. sugar 2 c. flour 2 c. chopped nuts (walnuts) 3 1/3 c. or 12 1/2 oz. pkg. creamy double Dutch frosting mix Cream shortening in large bowl on high speed. Add eggs, one at a time, beating well. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in frosting mix and walnuts until well blended. Pour batter into well greased and floured tube pan. Bake at 350 degrees for 1 1/2 hours. Cool 2 hours before removing from pan. (Tips: Before taking out of oven, check with a toothpick or test after 60 minutes by observing a dry, shiny brown-type crust. Cake will have a wet center called "tunnel of fudge". Posted on 06/14/2007 | Report Spam or Abuse RE: Healthier Tunnel of Fudge Cake By ImTrish (28) Profile Contact I have just a couple ideas for you. In place of the sugar you could use Splenda or even the newer half Splenda/half sugar mix they have that's supposed to be better for baking. In place of most or all the butter, you could use pureed prunes. Sounds weird I know, but pureed fruit (like applesauce) can be used in baking in place of oils. Prunes work well in chocolate baked goods because of color and texture. You can look for them in the baby food aisle! You could use an egg replacement product, such as Egg Beaters. Perhaps cut down on the nuts? And I might suggest skim milk for the glaze, but it is such a minimal amount that I don't know if it would make much of a difference, and it might make the glaze thinner, so I'd stick with whole or 2%. Hope that helps! Posted on 06/14/2007 | Report Spam or Abuse

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