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Old 07-28-2006, 09:24 PM   #11
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Tunnel Of Fudge Cake

Here's another, an updated old-time favorite.


Ella Helfrich's Tunnel of Fudge cake, which won second place in the 17th annual Pillsbury Bake-Off in 1966, gave H. David Dalquist's Bundt pan national exposure and made it one of the most popular baking pans in the world. Pillsbury no longer makes one of the original ingredients and offers this revised version of the much-requested recipe.

1¾ cups sugar
1¾ cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups chopped walnuts*

¾ cup powdered sugar
¼ cup unsweetened cocoa
4 to 6 teaspoons milk


1. Heat oven to 350°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan.

2. In large bowl, combine sugar and margarine; beat until light and fluffy.

3. Add eggs one at a time, beating well.

4. Gradually add 2 cups powdered sugar; blend well.

5. By hand, stir in flour and remaining cake ingredients until well blended.

6. Spoon batter into greased and floured pan; spread evenly.

7. Bake at 350°F for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.**

8. Cool upright in pan on wire rack 1 1/2 hours; invert onto serving plate. Cool for at least 2 hours more.

9. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.

10. 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 (Above 3,000 ft.): Increase flour by 3 tablespoons. Bake as directed above.

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Old 07-29-2006, 12:51 AM   #12
Join Date: Nov 2004
Posts: 75
Search using the parameters:
recipe 12 cup bundt

You will find lots of recipes

2 tablespoons dry breadcrumbs
7 tablespoons butter, softened and divided
2 cups packed dark brown sugar
2/3 cup (6 ounces) 1/3-less-fat cream cheese
2 teaspoons vanilla extract
3 large eggs
1 large egg white
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon powdered sugar
Preheat oven to 325°.
Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
Melt 4 tablespoons butter in a large saucepan over medium heat. Add brown sugar, and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.
Add 3 tablespoons butter, cheese, and vanilla to bowl; beat with a mixer at low speed for 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add the eggs and egg white, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition.
Pour batter into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted an inch from the edge comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
Cooking Light, NOVEMBER 2000

2-1/2 cups flour
1-1/2 cups sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup orange juice
1/4 cup lemon juice
3/4 cup canola or safflower oil
2 tsp. vanilla
4 eggs
1-3/4 cups powdered sugar
1/2 cup lemon juice
Preheat oven to 325 degrees F. Spray 12 cup bundt pan with nonstick baking spray with flour. In a large bowl, combine flour, sugar, baking powder and soda, salt, orange juice, 1/4 cup lemon juice, oil, vanilla, and eggs.
Beat well until combined.
Pour batter into prepared pan and bake at 325 degrees F for 40-50 minutes until dark golden brown. While cake is in oven, combine powdered sugar and 1/2 cup lemon juice and whisk to blend.
Remove cake from oven, beat powdered sugar mixture again, and carefully spoon 1/2 of the lemon and powdered sugar mixture over cake. Loosen edges of cake and turn out onto serving plate. Slowly drizzle remaining lemon mixture over cake. Let cool. Serves 10-12
1 2/3 c. all purpose flour
1 1/2 c. sugar
1/2 c. Hersheys cococa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 eggs
1/2 c. shortening
1 1/2 c. buttermilk or sour milk
1 tsp. vanilla
Heat oven to 350 degrees. Generously grease and flour 12 cup bundt pan. In a large mixer bowl; blend flour, sugar, cocoa, baking soda, baking powder and salt. Add remaining ingredients. Beat at low speed for 1 minute, scraping bowl constantly. Beat at high speed for 3 minutes scraping bowl. Pour into prepared pan, bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely. Drizzle with chocolate glaze. 12 to 16 servings.
1/4 c. sugar
1/4 c. water
1 c. Hersheys Semi-Sweet chocolate chips
In small sauce pan, bring 1/4 cup sugar and 1/4 cup water to rolling boil. Stir with wire whisk until chips are melted and mixture is smooth. Cool until slightly thickened. About 2/3 cup glaze.
4 medium Golden Delicious apples (about 1 1/2pounds), peeled, cut into 1/3-inch pieces
5 tablespoons plus 2 1/2 cups sugar
2 teaspoons ground cinnamon
4 large eggs
1 cup vegetable oil
1/4 cup orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar
Preheat oven to 350°F. Oil and flour 12-cup Bundt pan. Mix apple pieces, 5 tablespoons sugar and ground cinnamon in medium bowl. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 cups batter into prepared Bundt pan. Top with half of apple mixture. Cover with 1 1/2 cups batter. Top with remaining apples, then batter.
Bake cake until top is brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on rack 15 minutes. Run knife around sides of pan to loosen. Turn cake out onto rack. Cool at least 45 minutes. Dust with powdered sugar. Serve slightly warm or at room temperature. Bon Appétit December 1999
Too Much Chocolate Cake
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup Bundt pan.
3. Bake for 5 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half, invert and remove from pan. You can top with a dusting of powdered sugar if desired.
German Chocolate Bundt Cake
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons chilled butter, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans
Cooking spray
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups granulated sugar
1/3 cup butter, softened
2 teaspoons vanilla extract
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup powdered sugar
1 tablespoon butter
4 teaspoons fat-free milk
Preheat oven to 325°.
To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.
To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
Cooking Light, SEPTEMBER 2000

2 c. graham cracker crumbs
1 pkg. chocolate cake mix
3/4 c. brown sugar, packed
1 1/4 tsp. cinnamon
3 eggs
3/4 c. chopped nuts
3/4 c. butter, melted
1 c. water
1/4 c. salad oil
Heat oven to 350 degrees. Grease and flour 12 cup Bundt pan. Mix crumbs, nuts, brown sugar, cinnamon and butter (reserve). Blend cake mix, water, oil and eggs. Beat 4 minutes on medium speed. Spread 1/3 of batter in pan, sprinkle with 1/2 reserved mixture. Repeat using second 1/3 of butter, remaining reserved mixture and last 1/3 of batter. Bake 50-55 minutes. Cool 10 minutes and remove from pan. Cool completely. Spread with Caramel Glaze.
3 tbsp. butter
1/3 c. brown sugar, packed
3/4 c. confectioners' sugar
2 tbsp. milk
Stir together butter, brown sugar and milk in saucepan. Heat to boiling. Boil and stir 1 minute. Cool to lukewarm. Stir in powdered sugar and enough water to reach proper consistency. Drizzle over cake.
1 (18.5 oz.) pkg. banana cake mix (with pudding in the mix)
1 (3 1/2 oz.) pkg. instant banana cream pudding and pie filling
4 eggs
1 c. water
1/2 c. vegetable oil
1 c. Hershey's miniature chips semi-sweet chocolate
Chocolate Glaze (recipe follows)
Heat oven to 350 degrees. Grease and flour 12-cup bundt pan. In large mixer bowl, combine cake mix, pudding mix, eggs, water and oil; beat on low speed just until blended. Increase speed to medium; beat 2 minutes. Stir in miniature chips. Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.
In small saucepan, bring 1/3 cup sugar and 1/4 cup water to full boil, stirring until sugar dissolves. Remove from heat; add 1 cup Hershey's miniature chips. Stir with wire whisk until chips are melted and mixture is smooth. Cool to desired consistency; use immediately. About 2/3 cup glaze.

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