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
Here’s a recipe for it; apparently msg is ‘essential’ to the flavor:
http://www.seriouseats.com/recipes/2013/10/sauced-japanese-style-kewpie-mayonnaise-recipe.html
Wow! Never thought of that. Sounds wonderful and rich! :)
Oh, ok. It has the same properties as Accent! To be frank, while they are now saying that MSG doesn’t cause sickness, there was one very good Szechuen restaurant in Manhattan that gave me the worst headache after eating there. They must have been ladling it on!
I see it at Wegman’s. Have you tried it?
No; your post is my first introduction, will have to try.
(I really like the wasabi that comes with sushi when you buy it out; but I haven’t found a paste or powder that creates the same flavor.)
That’s a big LOL right there. I did look at some info about spreading it thin before I ordered. Pretty sure about 30 years ago we tried it and did spread it thick and it was very salty. I’ve been slowly adding supplements and foods in my Aim Small Cook Small program, for weight loss and better health as I age. Could use some more B vitamins.
PBS had a show on a Wasabi grower in California (where else?) The real stuff is incredibly expensive. I tend to go lightly on the hot stuff. Yesterday, I bought my husband a Banh Mi sandwich and it was packed with jalapenos - including the seeds.
I love hot stuff - but you have to be careful with jalapenos because they can be so inconsistent. The first time I cooked with them, the stuff got under my nails and burned for 24 hours. Other times, they’re very mild. I always taste before deciding how much to use.
That’s really true! Same with Poblanos. I thought they were all mild...until I got one that wasn’t, lol. I hope you didn’t rub your eye!
Fortunately I avoided that. But I was definitely a ‘burnt child’, and I’m careful now.
I’ve heard that too....wasabi is very expensive.
In fact, in some cheaper sushi places that’s not wasabi on your plate....it’s green horseradish.
Don’t the Mexicans put chocolate in Chicken Mole?
That’s something I haven’t experimented with - the savory possibilities of Chocolate.
Yes, I’ve heard that too.
I thought that’s what Wasabi was in the first place!
Maybe what I like is the cheap stuff, then ;-)
Yes! When I make chili I put unsweetened chocolate in. Adds richness. I could tear into some enchiladas right now. ; )
Should clarify......hours away, but close enough for a weekend and our town becomes a mini New Orleans. I don’t like crowds, so being in NO during the festivities would be way too much!
But I'm guessing that pleasant hot bite is similar.
Wiki on Wasabi:
https://en.wikipedia.org/wiki/Wasabi
I didn’t realize that it grows mostly underwater.
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