Decadent Dessert

TUNNEL OF FUDGE CAKE

Prep Time: 35 min ;

Start to Finish: 4 hr 30 min

Makes: 16 servings

This recipe, arguably the recipe most closely identified with the Bake-Off Contest, mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work!

CAKE

* 1 3/4 cups sugar

* 1 3/4 cups margarine or butter, softened

* 6 eggs

* 2 cups powdered sugar

* 2 1/4 cups Pillsbury BEST All Purpose or Unbleached Flour

* 3/4 cup unsweetened cocoa

* 2 cups chopped walnuts

GLAZE

* 3/4 cup powdered sugar

* 1/4 cup unsweetened cocoa

* 4 to 6 teaspoons milk

1. Heat oven to 350 degrees F.

Grease and flour 12-cup fluted tube cake 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.

2. Bake at 350 degrees F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.

** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

3. 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 the success of this recipe.

** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.

High Altitude (3500-6500 ft) Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.

SOURCE: Pillsbury.com.