Serves: 16
Total Calories: 516
1. 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.
2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.** Cool upright in pan on wire rack for 1 1/2 hours. Invert cake onto serving plate cool at least 2 hours.
3. 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 success of recipe.
** Since cake has soft filling, ordinary doneness tests cannot be used. Accurate oven temperature and baking times are essential.
High Altitude (above 3500 feet): Increase flour to 1 3/4 cups plus 3 tablespoons. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 570 * Calories from Fat: 290 * % Daily Value: Total Fat: 32 g 49% * Saturated Fat: 6 g 30% * Cholesterol: 80 mg 27% * Sodium: 260 mg 11% * Total Carbohydrate: 62 g 21% * Dietary Fiber: 3 g 12% * Sugars: 43 g * Protein: 8 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 3 Starch, 1 Fruit, 6 Fat or 4 Carbohydrate, 6 Fat
See Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness
This Tunnel of Fudge Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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