Wednesday, September 12, 2007

Tunnel of Fudge Cake



1 3/4 cups sugar
2 cups powdered sugar
3 1/2 sticks butter @ room temp
6 large eggs @ room temp
2 1/2 cups all purpose flour
1 cup cocoa powder
1/2 cups chopped walnuts (of course you can add more!)


3/4 cup powdered sugar
1/4 cup cocoa powder
7 ts milk or cream

Preheat the oven to 350 and prepare your cake pan with butter and flour or spray.
Beat sugars and butter until thick and creamy.


Add one egg at a time mixing well in between.


Stir in nuts, cocoa and flour.


Spoon into your pan and spread evenly over the top.


Cook between 45 to 50 minutes until the top is set and the edges pull away from the pan. I cooked mine too long, chasing my kids and also I think the pan used should not be too fancy, I really just should have used a basic bunt pan so that it cooks evenly and the inside will be really gooey!
Cool the pan on a rack for 1 1/2 hours.

Invert onto your serving plate and cool for another 2 hours. (My cake wasn't oozing out as it should have been so using a wire rack worked just fine. If you use a regular bunt pan, DON'T use a wire rack)

To make the glaze stir together all of the ingredients and adding enough cream to make a thick batter, then thin it out with milk until it's drizzling consistency.





Using just milk is easiest, but I like the taste of cream. Spoon over the cake and allow it to run down the sides.
When storing it place a piece of plastic wrap on top over the fudge to stop it from oozing out.
Serve with whipped cream, ice cream or eat just alone. :-)
Enjoy!

3 comments:

  1. heart shaped pan, huh? i guess it's a girl thing. LOL.

    just so you know, i had a disaster 3 days ago with the dumb pan i mentioned (in your other cake post) ... i lost 1/3 of the cake i made even though it was well greased and floured -- i had a fit cause i couldn't use it. i think i gave myself the evil eye when i spoke about the cake pan the other week! hehehe.

    how's the fasting going?

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  2. HAHA! Well for sure I'm a girl so maybe that's why. I love cake pans, and all of mine are flawed so they were cheap. Nobody can tell that they are flawed but me and maybe someone who would spend a few minutes looking at the pan. :-)

    That has happened to me in that other pan a few times, but not with the Pam. I still don't get why, maybe because I let it sit in the pan past the regular 10 minutes?

    Fasting is going well, Ramadan is wonderful. Thanks for asking! :-)

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  3. there are so many interesting ones now besides the regular bundt type. unfortunately, they all cost around 40 dollars on average. williams sonoma has really nice ones but i've seen them at places like tj maxx discounted (in the states). one time i saw a really great oversized reg pan and i said, i'd better buy it & didn't, and then when i went back, it was gone (what else is new).

    better a flawed pan than no pan at all! nobody will see the flaws in the cooked cakes, so who cares?

    letting the cake sit longer does work in certain cases for easier release. mine had a very high sugar content (1 c brown sugar, 1 c honey: 2 3/4 c flour!) so the batter was sticky and using that pan was a huge mistake. shoulda' used a loaf pan and parchment paper. oh well, it tasted good.

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