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
Legumes (peanuts, soybeans, or peas) may be roasted or fried, then coated w/
wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy snack.
If you go to a sushi restaurant named "Wasabi," that's gotta be wasabi they're serving
It better be!
May God bless her, and all who sail in her...
Do we eat the sushi before or after we sail the SS Wasabi?
LOL.
She still complains but sort of avoids some problems by not using any burners when baking cakes and other temperature sensitive items.
You're not using it right. Or in not enough different ways.
I remember a PC hobby site using it as a thermal paste between a cpu/heatsink. It worked for a while, before it dried out, and didn't work as well.
Hi Jamestown1630! that bundtcake looks fit to eat!
Hot coco sounds good tooooo.......but I have a problem; I’m not able to have chocolate.
I hope and wonder if while you are exploring this avenue if you and any other folks who might be beset with this know of any good recipes for carob, or good ways to adapt carob to some chocolate recipes successfully. I would really appreciate the help!
I have tried a few hot carob drinks but have not really cared about them very well. I know it can be really good (I’ve actually had some somewhere) but I have not been able to achieve it myself.
Thanks for all you do!
texokie
LOL That’s true, there’s a reason why those dry old gingerbread houses lasted through the season :-)
When I was young and experimenting with vegetarian and health-food *stuff*, I used carob instead of chocolate to make chocolate milk. It’s different, but very good.
We also used to buy carob brownies at the local hippie store, and I have a feeling I made them once, and thought they were pretty good. Haven’t had any of this in decades, but here’s a link to a company that sells carob powder - and carob chips! - and their brownie recipe:
http://www.chatfieldsbrand.com/recipes/carob-brownies
Probably after - we have to catch the fish!
Oh thank you! Mr Pat said he thought it had icing in it but thought he might be confusing two recipes! I will definitely try this next Christmas and in the mean time I’ll send it on to the Ladies Guild so they can include it in his memory in their next cookbook. Thank you again!!!!!
My go to order at Mexican restaurants is Mole Poblano, chicken in a dark sauce made of ground chilies, ground almonds, dark chocolate, and herbs and spices. I could drink that sauce! It shouldn’t be sweet but deep, dark, rich, and spicy.
A very unusual cake but it must be good if people still talk about it 60 years later.
I had not realized that, Jamestown!
(Hope I can live up at least 50% to the example you place before me! :>D)
Oh, it’s bigger than that - you have to try and live up to the one who ‘increases’.
(But you can still eat carob ;-)
I’m going to have to try and make an authentic one. A lot of the recipes don’t seem to include chocolate, but others do.
The Mexican restaurant in our town has two different kinds of mole, mole poblano has chocolate, mole ranchero doesn’t. Their mole ranchero is vinegary.
I guess I’ll have to try both!
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