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
Anyway, I haven't tested them yet but have to wear latex gloves for prepping jalapenos. The long green ones, I'll check and then will have to roast what i can't use and freeze.
A Mexican lady made some fried green bell peppers stuffed with Colby cheese. They were delicious. She said she dipped them in flour, egg, maybe more flour, no crumbs, and fried them. She had seeded them and they flattened as they cooked. They were so good. If I decide to try something like that, I'll google for a recipe.
Now the purpose of tonight's post is I didn't mean to rain on your parade about the tunnel of fudge cake, have seen many ideas for them over the years, bundt cake pan, but never tried one as I never tired a lava cake yet.
Anyway, I checked to see if there was something where I could use my beloved tried and true Devils Food cake mix adapted for pound cake and the glaze that is like a ganache I tweaked until I got just the way I like. I was even wondering if I could make one in my Rose bundt pan. I wanted one where the pudding bakes with the cake, not the kind where you cut off the top and scoop out a tunnel then fill it.
Lo and behold, I found one. The tunnel isn't quite as pretty and defined as yours, but it looks and sounds delicious, don't know if I will put Bailey's in it, can adapt to what I want.
So here is what I found, to be adapted to my Duncan Hines pound cake and glaze (I posted it here some weeks back). Not sure if it applied to this one but saw tunnel of fudge banana cake. I wouldn't want bananas in it and don't see any with the ingredients.
http://www.geniuskitchen.com/recipe/tunnel-of-fudge-cake-cake-mix-269042#activity-feed
I mucked up this post, hope it's ok. lizma2, I would definitely use your Ghirxxx expensive chips in this recipe. I hope this was worth it as I had more trouble getting it coded to post the way I wanted than I have ever had before.
Saw these two last night and didn't grab them. The pasta salad was haunting me and, luckily, with my history I found it back again. Knew I saw it on a sidebar somewhere but didn't know where.
You’d think KitchenAid (which is NOT a cheap appliance) would be able to resolve that issue. Other brands don’t seem to have that problem. We had a GE Profile one at the house in NC and now we have a Whirlpool Gold and I use(d) the self-cleaning feature of both with no problem.
Thanks for the carob link!
LOL! I guess we all need to strive as high as we can!
(while eating carob!)
My Mom is from New Orleans and I still have other family there. When Mom was working there, she managed a wonderful hotel in the French Quarter. I’ve probably visited a hundred times but I’ve have NEVER wanted to go to Mardi Gras. It is crazy with millions of people - many drunk - and extremely crowded and noisy. Crime is out of hand and women are routinely groped - not enough cops to control it. I think a great time to visit is AFTER Mardi Gras in the spring or even the fall as the weather is mild. The summer is probably the worst time as it is VERY hot and humid. LOVE the food! Even the dives have great food.
I guess you don’t need it bigger! That’s weird, that website normally just posts what it calls thumbnails.
Sorry to anyone with a slow Internet connection!
Beautiful!
Thanks! I really didn’t think it would rise much because I kept having to redo the braid :-) I couldn’t get the hang of it at first. I figured I really overworked the gluten. But at least it looks pretty. It seems kind a dense but I’ll find out tonight.
My friend invited us over for dinner, hubby just got back from two weeks working in Minnesota. She asked me to bring bread so I will bring this over and hope it is OK to eat. At least it’s pretty to look at :-)
What a great dinner present! Your friend will be delighted. :)
That’s funny! I would have laughed if I saw someone doing that to my cheesecake. When I make my mini chocolate chip cheesecake, I prefer to use an oreo crust. I used to make them for bakeries and not once did anyone think it was burnt.
I’m going to give it a try because my kids are Oreo junkies. A chocolate chip cookie with Oreos sounds like a good combo. One of my favorite ways to use Oreos is to chop up the chocolate creme thins and sprinkle them on brownie batter before baking.
Your friends are going to be impressed and want loaves of it. Now you have a new skill! I saved your photo. Thank you!
Thanks for sharing that and that is so cool you found it Liz! One of many reasons I love this thread.
We all loved Phyllis Stoke's square hamburger buns. She uses a lot of fresh yeast and also sugar. It's too sticky for Challah but more flour should fix that. The finished result has that extra homemade something taste (to us). Like my mom's homemade baking did (her specialties were crescent rolls and English tea rings. And she used a sweet roll-type yeast dough for the crescent rolls. I never knew her to make puff pastry of any kind.
Regardless, huge kudos to the woman (assumed) who came up with that kind of bread.
Must be a great cake.......still a topic of conversation after all these years.
Chiles relleños are definitely my favorite too.
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