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 is a similar cake:
Devil’s Bundt Cake
By Martha Stewart
For the cake:
•Vegetable-oil cooking spray
•1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
•1 cup unsweetened cocoa powder
•1 cup boiling water
•1 cup sour cream
•1/4 teaspoon fine salt
•3 cups unbleached all-purpose flour (spooned and leveled)
•1 teaspoon baking powder
•1 teaspoon baking soda
•2 1/4 cups sugar
•4 large eggs
•1 tablespoon pure vanilla extract
•1 1/4 cups mini chocolate chips
Glaze;
•1 cup heavy cream
•8 ounces chopped semisweet chocolate
•Pinch of fine salt
Method:
1.Cake: Preheat oven to 325 degrees. Spray a 12-cup nonstick Bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
2. Scrape batter into prepared pan and bake until tops springs back when lightly touched, 1 hour to 1 hour 15 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn out onto rack and let cool completely.
3. Glaze: Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, and then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
Cook’s Notes
When Martha made this recipe on “Martha Bakes” episode 311, after spraying the pan with nonstick cooking spray, she dusted it with cocoa. And in place of the glaze, Martha dusted the finished cake with confectioners’ sugar.
Do the left over parts in a crock pot on low until the meat falls off, makes a beautiful base to anything.
I like nice packaging, too, and will buy something just for the container.
Sounds familiar so pretty sure we’ve tried it but probably in Ohio. Most of the year we live in TX and can’t recall seeing it here.
I have a woman that used to work for me, and she was CRAZY for Chocolate Chip Cookies, but wasn’t a very good baker.
When there was a sale, or she had a coupon she would buy me those chips so I HAD to make her cookies! I’d make the dough, portion it out with my handy-dandy scoop, freeze them and she could bake a few as she needed/wanted.
I retired, so I don’t see her every day anymore, but this past summer she sent me a ‘care package’ of chips - which promptly melted into big BARS of chocolate in their bags, inside of my hot, black mailbox, LOL!
I’m still chippin’ away at them, but I did make her some cookies from a previous stash and left them in the freezer at her workplace. ;)
See Bridesmaids. You will absolutely despise it the first time, then when the real plot blooms in your mind, it’ll be in your top-ten rom-com.
Using cocoa on the pan is something I think I learned from Martha, too.
I’ve just started doing that with my crock pot. Don’t know WHY I hadn’t thought of it sooner.
When Beau goes into the upstairs freezer for ice cream or something, he always marvels at my bag-o-scraps (meat and bones and veggies) for stock.
He never complains about his mashed potatoes, or soups or rice, that’s for sure.
One thing EVERY cook should know how to do is to make stock. It makes a HUGE difference, I think. :)
Isn’t that funny? I buy British goods that sit on the shelf just because they’re very good at packaging.
I’m not familiar with it, but I’ll look for it.
It’s been ages since I’ve seen that movie. Maybe I can carve out some time to watch it on Sunday.
Asian packaging is often very attractive too - and sometimes delightfully quirky. This year I gave the ladies at work Korean snail cream that comes in a pink plastic snail. I thought they might think it weird, but they adored it.
Several years ago, I purchased a Kitchen Aid range. It had a convection oven.
I never, never buy those *extended warranties* that they offer. For whatever reason, I can’t recall, I bought one for this range. Maybe b/c the *convection* feature was new at the time.
Well, in using it for *regular* setting baking....I would often get the item under cooked. Some thing was wrong. I decided to cash-in on that X-warranty I bought; contacted the warranty company and the nearest authorized tech they had, would have to come from Boston. [That was 2.5 hours away.]
The tech tested the oven and recalibrated it. He said that factory specs allow a 45* difference from the displayed temp, to pass muster.
45*? I was shocked...that is a lot of heat difference! Mein got! Upshot was, his adjustment was more to my liking/expectation; life became more normal.
I did love the convection feature; took a bit of getting used to, but it was glorious. Especially for roasting duck or geese.
I laugh. Your comment on thermometers reminds me that all thermometers are not created equal. That’s another subject altogether. Heh.
Yes, I tried vegimite already.
A little goes a long way with that spread. My health improved immediately and I felt compelled to go for a long walk and write short novel.
Vegimite forever! (A jar lasts a long time.)
Here’s a tunnel of coconut cake. They used to make these mixes long ago, so this is an approximation.
Chocolate Macaroons Bundt Cake
1 egg white
2 tsp vanilla
2 1/4 cup sugar
2 cups shredded coconut
1 tbsp flour
1/2 cup cocoa
3/4 cup hot brewed coffee
3 eggs
1 tsp baking soda
1/2 cup sour cream
1/2 cup shortening
1 tsp salt
2 cups sifted flour
2 cup sugar
4 tbsp cocoa
1/2 cup butter
1/4 cup corn syrup
1/2 cup milk
1 tsp vanilla
350°. Grease a 10 inch Bundt pan. Beat egg white with 1 tsp vanilla until soft mounts form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tbsp flour. Set aside. Dissolve the cocoa in the hot coffee. Separate the three eggs and beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until stiff peaks form. Combine the sour cream and the baking soda. Beat 1 1/2 cups of the sugar, shortening, egg yolks, 1 1/2 tsp salt, 1 tsp vanilla, and one half of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture and the remaining cocoa mixture; blend well. Fold in the egg whites. Turn half of the chocolate batter into the prepared pan. Place half of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture. Bake for 55 to 65 minutes. Let cool completely before removing from pan and icing. In a saucepan, mix 2 cup sugar, 4 tbsp cocoa, butter, corn syrup, and milk. Bring to a boil and let boil for 1 minute. Remove from heat, let cool, and beat until it is of spreading consistency. Stir in vanilla. Do not over cook!
Chocolate Walnut Salted Caramel Torte Ingredients
1 pack of graham crackers
2 tablespoons cocoa powder
6 oz of butter
1 1/2 cup of toasted walnuts (if using raw walnuts put in the oven at 350 until fragrant and slightly browned)
3/4 of a cup whipping cream
1 cup semi-sweet chocolate chips
Salted Caramel sauce courtesy of: Foods Of Our Lives
Chocolate Walnut Salted Caramel Torte Crust
In food processor, pulse one pack of graham crackers until fine.
Add half a cup toasted walnuts and 6 oz of melted butter. Pulse this until well combined.
Press into the bottom of a tart pan or springform pan. I like to get a good edge by using a measuring cup to press the sides up.
Place remaining walnuts over the crust and gently press them into the crust slightly.
Salted Caramel Sauce
Ingredients
2 cups sugar
12 tablespoons butter
1 cup heavy cream, room temperature
¼ teaspoon sea salt
Preparation Instructions
Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts, this will take a few minutes.
Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is all melted
Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy. Remove from heat.
Add the salt and whisk again a couple times just to incorporate.
Let cool in the pan for a bit and then pour, carefully, into a mason jar to store. It should keep for about 2 weeks in the fridge but I haven’t tested that since it never lasts more than 24 hours in my house.
Make salted caramel sauce from Food of our Lives. “It is seriously best sauce of my life,” notes the baker of this torte!
Gently pour a cup to a cup and a half of caramel over the nuts making sure it’s evenly distributed.
Set aside to cool and thicken. -it can be set in the freezer for 5 to 10 minutes to cool quickly to make sure it’s done in time for the chocolate.
Chocolate Walnut Salted Caramel Torte Filling
Place 3/4 a cup of heavy whipping cream in a saucepan. Bring to a simmer (until milk is visibly heated but not boiling).
Remove from heat pour in one cup of semi-sweet chocolate chips. Let’s sit for about 3 minutes.
Whisk until smooth.
Assembling the Rest of the Chocolate Walnut Salted Caramel Torte
At this point you want a mostly firm caramel before you add the chocolate to assure you get that good layering effect. Gently drizzle the chocolate over top making sure to cover all of it evenly.
Chill for at least 2 hours before serving. This is a great dessert to make ahead of time and saves well for at least 3 days in the fridge. Enjoy!
meaningfulmama.com/chocolate-walnut-salted-caramel-torte.html
That black cocoa looks interesting.
I like the dutch over natural because I like dark chocolate flavor without the bit of acidity that’s in natural. I don’t believe I’ve had the black at all. It ‘might’ be just too much of a good thing, LOL!
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