Tunnel Of Fudge Banana Nut Cake Recipes

CLASSIC TUNNEL OF FUDGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch Bundt pan.
• Measure 3/4 cup of the frosting mix for the chocolate glaze.
• Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated.
• Fold in the nuts.
• Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes.
• The top of the cake will form a brownie like crust before it is done.
• Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
• To make the chocolate glaze; Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth.
• Thin with additional boiling water if necessary to reach desired consistency.
• Spoon glaze over the cooled cake.

TUNNEL-OF-FUDGE CAKE

Steps:

• Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees (see note).
• On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add 2 tablespoons butter and 1/4 teaspoon salt. Toss well and set aside.
• Generously butter the inside of a large 12-cup Bundt cake pan.
• In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.
• Beat in 3/4 teaspoon salt, vanilla and vegetable oil.
• Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.
• With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.
• In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.
• Bake for 40 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 40-minute cooking time.
• When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.

TUNNEL OF FUDGE CAKE (LOST RECIPES)

Steps:

• Do not use a cake tester, toothpick, or skewer to test the cake-the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.
• Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
• With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
• Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.
• For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.).

TUNNEL OF FUDGE CAKE

Steps:

• 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.

TUNNEL OF FUDGE CAKE

Steps:

• --------------------Filling-----P·.
• Cook pudding mix and milk in med pan until it boils.
• Stir in choc chips until melted.
• Set aside.
• --------------------Cake--------x½.
• Heat oven to 350*.
• Grease and flour bundt pan.
• Cream sugar, butter, and shortning until fluffy.
• Beat in eggs and vanilla.
• Add flour, milk, cocoa, baking powder and salt.
• Beat on low speed 3 minutes.
• Stir in walnuts.
• Pour half into pan.
• Spoon filling over the middle of of batter.
• Spoon remaining batter over this.
• Bake for about 55 min, until cake springs bake when touched lightly.
• Cool 1 hour.
• Remove from pan and set aside until completely cooled.
• ----------------------Glaze----- Õ.
• Mix sugar, cocoa, and enough milk to thin for glazing.
• Spoon over cooled cake, allow it to run down the sides.