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Tunnel of Fudge Cake/la Times

A home-style Tunnel of Fudge Cake/la Times made with Margarine Or Butter Soften, Granulated Sugar, Eggs, Powdered Sugar, and Flour. Serves 16. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 3/4 cup
• 1 3/4 cup
• 6
• 2 cup
• 2 1/4 cup
• 3/4 cup
• 2 cup

Method (preview)

1. 1

   Beat margarine and granulated sugar in large bowl until light and fluffy.

2. 2

   Add eggs, 1 at a time, beating well after each addition.

3. 3

   Gradually add powdered sugar, blending well.

4. 4

   By hand, stir in flour, cocoa and walnuts. until well blended.

5. 5

   Spoon batter into well greased and floured 12-cup fluted tube pan, or 10-inch angel food tube pan.

6. 6

   Bake at 350 degrees 58 to 62 minutes.

7. 7

   Cool in pan on cooling rack 1 hour.

8. 8

   Invert onto serving plate.

9. 9

   Cool completely.

10. 10

    Spoon Cocoa Glaze over top of cake, allowing some to run down sides.

11. 11

    COCOA GLAZE: Combine sugar, cocoa and milk in small bowl until well blended. Store tightly covered.

12. 12

    Source Pillsbury Co., developed from $5,000 first prize at 17th annual Bake-Off contest in 1966, which had used only five ingredients plus a box of chocolate frosting mix.

13. 13

    Presented by: Rose Dosti, L.A. Times, Culinary SOS