Cake - Tunnel of Sugarplum Cake recipes
Author: Kathey Haynes
A Tunnel of Fudge Cake recipe for an impressive chocolate cake without any fuss. It's from Pillsbury Best of the Bakeoff.
Tunnel of Fudge Cake Recipe
A Tunnel of Fudge Cake recipe for an impressive chocolate cake without any fuss. This Tunnel of Fudge Bundt without nuts is a gooey-fudgey delicious treat.
Yields: 0 servings
Number of ingredients: 17
Yields: 0 servings
Number of ingredients: 17
Ingredients:
- 2 tablespoons Dutch-processed cocoa powder
- 2 tablespoons unsalted butter, melted
- ½ cup boiling water
- 2 ounces semi-sweet chocolate, chopped
- 2 cups (10 ounces) all-purpose flour
- ¾ cup (2 and ¼ ounces) Dutch-processed cocoa powder
- 2 cups (8 ounces) confectioners sugar
- 1 teaspoon salt
- 5 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup (7 ounces) granulated sugar
- ¾ cup packed (5 and ¼ ounces) brown sugar
- 20 tablespoons (2 and ½ sticks) unsalted butter at room temperature
- ¾ cup heavy cream
- ¼ cup light corn syrup
- 8 ounces semi-sweet chocolate, finely chopped
- ½ teaspoon vanilla extract
How to cook:
- For the full recipe visit: Tunnel of Fudge Cake.
Tunnel of Sugarplum Cake
Tested Recipe!
Provided by: RetroRuth
Yields: 0 servings
Number of ingredients: 10
Provided by: RetroRuth
Yields: 0 servings
Number of ingredients: 10
Ingredients:
- 1 ½ cups soft unsalted butter
- 6 Eggs
- 1 ½ cups sugar
- 2 ½ cups flour
- 1 cup chopped candied cherries
- 2 cups slivered almonds
- ½ cup flaked coconut
- ½ cup golden raisins
- 1 Package 1-layer frosting mix
- 1 4-serving size instant lemon pudding mix
Nutrition:
- Calories: 0 calories
- Preheat oven to 350 degrees.
- Cream all the butter ( including the butter called for in the mix) at high speed with mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar; continue creaming at high speed until light and fluffy.
- By hand, fold in flour, cherries, almonds, coconut, and raisins; then fold in frosting mix and pudding mix. Pour batter into well-greased and floured Bundt pan or 10-inch tube pan.
- Bake at 350 degrees for 65-75 minutes. (Less if you want your cake gooey). Do not invert.
- Cool for two hours (or longer, if you left your cake gooey). Cool completely before serving.
Tunnel of Fudge Cake
So rich and gooey! This cake is made completely from scratch-no mixes required. The secret to the fudgy tunnel is the addition of the nuts-don't be stingy with them! It's from Pillsbury Best of the Bakeoff.
Provided by: Kaarin
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 16 servings
Number of ingredients: 10
Provided by: Kaarin
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 16 servings
Number of ingredients: 10
Ingredients:
- 1 3/4 cups sugar
- 1 3/4 cups butter, softened
- 6 eggs
- 2 cups powdered sugar
- 2 1/4 cups all-purpose flour
- 3/4 cup cocoa
- 2 cups walnuts, chopped
- 3/4 cup powdered sugar
- 1/4 cup cocoa
- 4 -6 teaspoons milk
Nutrition:
- Calories: 543.2 calories
- Fat: 32.5 grams
- Saturated Fat: 14.7 grams
- Cholesterol: 132.9 milligrams
- Sodium: 171.9 milligrams
- Carbohydrate: 61 grams
- Fiber: 3.2 grams
- Sugar: 42.7 grams
- Protein: 7.7 grams
- Grease and flour a 12 cup bundt pan or 10 inch tube pan.
- In large bowl, beat butter and sugar till fluffy.
- Add eggs, one at a time, beating well after each addition.
- Gradually add 2 cups powdered sugar, flour and cocoa.
- Stir in nuts by hand.
- Spoon batter into pan; spread evenly.
- Bake at 350 F for 58-62 minutes.
- Note: you won't be able to test for doneness since the filling is soft, so accurate temperature and timing is key.
- Cool in pan 1 hour.
- Invert on serving platter and cool completely.
- In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.
- Spoon over cake, drizzling down sides.
- Store tightly covered.
