"This is the recipe Pillsbury offers for the prize-winning cake that started the bundt pan revolution. It is not exactly the same as Ella Helfrich's because Pillsbury stopped making the double dutch fudge buttercream frosting mix she used in the original. Now you have to make the whole cake from scratch. Nuts are essential to the cake's success. A "tunnel of fudge" mysteriously appears in the finished cake. This does make it tough to use the usual toothpick method of determining doneness
The bundt pan and the 1970s go hand-in-hand. Popular recipes included the Harvey Wallbanger cake, whiskey cake, and the still popular TUNNEL OF FUDGE CAKE. This recipe was the grand prize winner for Ella Rita Helfrich (Houston, Texas)in the 1966 Pillsbury Bakeoff contest. (It was subsequently sold as a packaged cake mix for a number of years. As far as I know, the packaged cake mix version is no longer available.)"
Tunnel of Fudge Cake
Heat oven to 350 degrees F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake at 350 degrees F for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.
** Cool upright in pan on wire rack for 1 1/2 hours. Invert cake onto serving plate; cool at least 2 hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
*Nuts are essential for success of recipe.
** Since cake has soft filling, ordinary doneness tests cannot be used. Accurate oven temperature and baking times are essential.
Holly from Richardson, TX
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