Posted on 02/08/2018 3:07:17 PM PST by Jamestown1630
Probably the most famous of all the Pillsbury Bake Off recipes is the ‘Tunnel of Fudge Cake', which was one of the winners in the 1966 contest. This cake also led to a boom in sales for the Nordic Ware Bundt pan, which then became the most popular and most-sold baking pan in the US.
(Ella Helfrich’s cake was actually the second prize winner that year; the grand prize appears to have gone to Mari Petrelli’s Golden Gate Snack Bread, a savory cheese bread.)
The original recipe for Tunnel of Fudge used a packaged Double Dutch frosting mix which Pillsbury later discontinued, but here is the new recipe, using a cocoa powder glaze (a cake like this will only be as good as the cocoa used, so I'd be interested in hearing your brand suggestions for that ingredient):
https://www.pillsbury.com/recipes/tunnel-of-fudge-cake/8d3b4927-2f71-41a3-9dab-7750f045f252
Also, a link to the ‘Golden Gate Snack Bread’:
https://www.pillsbury.com/recipes/golden-gate-snack-bread/70b90672-1382-4a70-bcdc-9effcc2b986c
-JT
Out of ideas this week, I decided to ‘spin the Bing wheel’ and see what came up; and my sweet tooth was captured! Tell me what kind of cocoa you would use in this recipe.
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Whatever cocoa was in the pantry.
Hmm, I’ve used organic Dutch cocoa before but it was bulk, not a particular brand.
Well, that’s what I’d probably do in a pinch; but I think I recall that there have been some cocoa connoisseurs here.
They sell mini bundts that are the size of large donuts.
I'm wondering what they do with the cake missing from the center.
Do they sell them as bundt holes?
I have a mini-bundt muffin pan (6-seater) that I make cornbread in.
Well, in a pan there’s no debris left from the ‘hole’ ;-)
If we think back, I bet many of us made this cake for our sweethearts for Valentine’s Day. Thank-you for the nostalgia. God has been so generous to us Americans; we have abundant chocolate!
Hmmm. Beer, Chocolate...hard to tell which is more proof of God’s love ;-)
That looks wildly delicious! Whenever I use this pan, half of it sticks no matter how much I butter it.
I make my Amish Friendship and Carrot cakes in it, and have really never had anything stick. If I’m using butter, I flour it well; but usually I use Pam.
Oh, who am I kidding. I just needed a segue to post some John Corbett.
Cooks Illustrated said Hershey’s Dark Chocolate Cocoa was the best so I now use it although I’ve used Droste as well. I use cocoa powder to make brownies - using vegetable oil sometimes, Ina Garten be damned!!!
I prefer my brownies made with oil, it gives me the chewy texture I like so much.
I usually use Hershey’s cocoa since Sam’s Club sells it in a big container.
For the topping, i’d just mix my favorite chocolate with some heavy whipping cream and drizzle.
Just made a big pot of Cajun spiced fifteen bean soup with ham. Guys just went for it big time, gramps sez I should be home more often.
Droste is what I was trying to remember. Is that ‘double dutch’?
Dirty Chocolate Chip Cookies
Ingredients
24 Oreo cookies, divided
1 cup butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups all purpose flour
2 cups chocolate chips
Instructions
Coarsely chop 12 Oreo cookies and set aside. Reserve the remaining 12 for later use.
In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together for 2 minutes. Add in the eggs, vanilla, baking soda and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just combined.
Mix in the chocolate chips and coarsely chopped Oreo cookies.
Chill the dough for 2 hours or overnight.
When you’re ready to bake the cookies preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
Separate the remaining Oreo cookies and scrape the cream filling from the cookie and discard. Place only the cookies in a food processor or blender and blend until they are a fine crumb. Place the cookie crumbs in a shallow bowl and set aside.
Remove the cookie dough from the refrigerator and roll the dough into 2 tablespoon sized balls.
Next roll each cookie dough ball into the Oreo dust.
Place the cookie dough balls on the baking sheet 2 inches apart.
Bake cookies 10-12 minutes until the edges are lightly golden.
https://cookiesandcups.com/dirty-chocolate-chip-cookies/
Is that the guy in ‘Big Fat Greek Wedding’? I like that movie.
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