Serves: 16
Total Calories: 439
Heat oven to 350°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine sugar and margarine beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan spread evenly.
Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack for 1 1/2 hours. Invert onto serving plate cool at least 2 hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
TIPS:
* Nuts are essential for the success of this recipe.
**Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
HIGH ALTITUDE - Above 3,500 feet: Increase flour to 21/4 cups plus 3 tablespoons. Bake as directed above.
Nutrition Per Serving: Calories 550 Protein 8g Carbohydrate 58g Fat 32g Sodium 300mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tunnel of Fudge Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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