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
I like that movie too. My grandpa always roasted his lamb on a spit in the backyard, though, not the front yard. Serbian not Greek.
:) I used to make fruitcake cookies for an older neighbor every year. She hated to bake and said when she made them they never turned out right.
Fruitcake, that reminds me of a gentleman who attended our church, who once asked if I had ever seen a recipe for icebox fruitcake. He said his mother made it every year. She baked spice cakes, then crumbled them up, mixed them with the chopped up fruit and nuts, but that was all he remembered of the ingredients. He couldn’t recall what bound it all together. Whatever it was was mixed with the cake and fruit, then put into loaf tins and refrigerated. I have looked on and off for years, but without luck. Mr Patrick is deceased now but the recipe still intrigues and eludes me.
Love this thread it is a real haven sometimes. Thanks for mentioning Vegemite. I’ve always been curious about it and just put a 3 jar pack in my Walmart cart!
I bought the irridescent food colors for the glaze and spray bottles and vodka.
Too many cakes, too little time.
https://www.youtube.com/watch?v=XVcVczrjgsA - Mardi Gras King Cake Recipe from Sucre in New Orleans
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Put back on my bucket list lol. While I was looking for this one again, I saw a recipe for a puffed pastry one filled with almond cream. I adore anything with that almond paste egg white style filling.
Either you are brave or from one of the Queen’s colonies. /humor
Gotta get the prize in the pastry....that is part of the learning experience in New Orleans.
That is beautiful! Love the little gold baby - I looked up King Cake Babies and you can buy them on Amazon; but do they really bake a plastic baby into the cake, or stuff it in later?
As you can see, the brown Marmite is spread THIN.
I think Vegemite and Marmite are substantially similar, but that is just a guess.
My focus is on making flat-breads, so the spread could be butter, avocado, mashed chickpeas, honey, sugar/cinnamon or marmite.
https://thedomesticrebel.com/2016/07/20/easy-cold-brew-coffee-pie/
I showed it to my daughter and must move it up the list. My store has the cookie crust and McCormick's coffee extract. Rest is easy.
I do not like the chocolate espresso beans that are the real bean. I used to be able to get a lovely coffee-bean shaped mocha candy but apart from ordering from some expensive place online, best to do without.
Also was bemoaning the loss of Swedish mints, little pastel balls of cruncy dip covering a center of truffle-like chocolate peppermint ball.
Only image I can find, pretty tiny. Last ones I got were at the Swedish General Store in Bishop Hill, IL.
Mocha Bean Candy:
I have a lot of covered espresso beans... the crunch and bean debris all over and under the palate does get old. I actually ground them up and made truffles at Christmas... still grainy.
ok, I”ll try! If it looks ok, that is ;)
silent C, ok. How weird is that?....
[I didn’t see a sarc tag on the long walk/novel part.. are we missing something with this vegismear stuff?]
I think I remember seeing that cake in the past, and wondered how they achieved the iridescence; but there are ‘food paints’ that you can use:
Ghirardelli’s is my favorite too.
I had the flu bug the beginning of this year and the people I work with bent over backwards to help me out. To say thanks I brought in a German Chocolate cake.
Used this one I used and threw in some Ghirardelli’s for fun. It was yummy. Can’t go wrong with a buttermilk cake.
http://www.kraftrecipes.com/recipes/original-bakers-germans-sweet-chocolate-cake-51120.aspx
Sounds good
I don’t think ‘droll’ and ‘deadpan’ want a sarc tag. Spoils the effect ;-)
No, south Chicago. :)
45 degree difference is huge!
From now on every single baking imperfection will be blamed on the oven. Maybe I will mess things up on purpose just to nudge my husband towards purchasing a new one.Hold up is that he has to demo the kitchen, build new cabinets and install them before we get to the new appliances. I don’t blame him for dragging his feet a bit.
Thanks!
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