I had such super high hopes for my tunnel of fudge cake and it sadly turned into a pile of fudge. The premise was good, and it tasted delish, but the construction was seriously warped.
The original 1966 Pillsbury Bake Off winner recipe calls for a box of Pillsbury frosting mix, which of course they discontinued so I was thinking I would never get the chance to make it and then I discovered that my favorite store in the whole wide world carries a dry frosting mix. I also read online that you could uses the jiffy frosting mixes (you’d need 3) if you can find them locally.
Armed with my dry frosting mix and my dreams of fudge tunnels, I set out to recreate THE highlight of 1966 (besides the release of ‘The Sound of Silence’ by Simon & Garfunkel).
It started out okay, the whole cream the butter, sugar, eggs together thing.
It calls for 3 sticks of butter.
Luckily I had been to San Francisco over the weekend and climbed the steepest hill on earth, so my pants were kind of loose.
And I know you are thinking it doesn’t really look that bad, but that is because you are just sitting there on your butt (which by the way would shrink significantly if you had to climb this Kilimanjaro type hill) and reading this whereas I had to hoof it up there on my two little feet. I gave it my all and was desperately wishing for a couple of crampons or a drive by shooter or something to end the misery.
We climbed back up the crooked street too, which incidentally, when I win the lottery, is where I am going to live and I’ll be super rich and my butt will be non existent, and really, what else could you ask for?
Now that is a tunnel of fudge…..
I am not sure where I messed up on this cake. I added about 1/4 cup of dark cocoa to the mix because I adore dark chocolate. I also omitted the pecans and added chocolate chips because even though the recipe said they were crucial to helping the cake hold together, if I had added them my kids would gag and retch and roll around on the floor in their protest of nuts.
So maybe that was the problem?
Or maybe it was the stupid fluted bundt pan.
It could have been because I did not wait until it had cooled enough because I was so eager to see the tunnel of fudge.
Folks, make no mistake, there was a tunnel.
I had to hack it out of the pan like I was a member of the Texas Chainsaw family.
It was still REALLY good, so you know, you totally cannot judge a book by it’s cover.
Or a cake by it’s tunnel.
TUNNEL OF FUDGE CAKE
- 1-1/2 cups butter, softened (three sticks)
- 1 cup sugar
- 1/2 cup brown sugar
- 6 eggs
- 2 cups flour
- 3-1/3 cups dry fudge frosting mix powder
- 2 cups chopped pecans
Generously grease a 12 cup fluted bundt pan with solid shortening and set aside, OR use baking spray containing just before you pour the batter into the pan. Preheat oven to 350 degrees F.
In a large bowl, with mixer, cream butter until fluffy. Gradually add sugar and brown sugar, beating until light and combined. Add eggs, one at a time, beating well after each until mixture is smooth. With a spoon, add flour, dry frosting mix and nuts to batter until combined. Now spray the bundt pan with the baking spray, and pour batter into prepared pan.
Bake at 350 degrees for 60-65 minutes. Test after 60 minutes by looking for a dry, shiny brownie crust. You can’t use traditional doneness tests for this cake because of the soft fudge center. Cool the cake in the pan on a rack until lukewarm (this is important!). Then turn onto a serving place and cool completely.