Y’all know it. Old timey recipes are my favorite, my FAVE I’m telling you!
The real old recipes that at some point were scribbled in that old-fashioned cursive that I can barely read on some old faded index card.
Or TYPED on a TYPEWRITER!
I used to have a typewriter. In fourth grade, I said I was going to write a book.
Just like Angela Lansbury in Murder, She Wrote.
I think mine had 7 pages. But my grandma said those were the best 7 pages of short stories she had read in her whole life!
Which brings us to, Tunnel of Fudge Cake. Tunnel. Of. Fudge. Greater words could not have been spoken.
While this might seem like more work for those of you who prefer box mixes, it’s most definitely, absolutely worth it. For those of you who are strictly cake from scratch bakers – this you will find a pleasant break. The only complaint I had from this recipe is to gather the ingredients in three separate bowls – I HATE to create extra dishes! But, the batter is to be “just” combined, so you need everything ready, and on hand.
~Peace, Love, and Tunnels of Fudge y’all!
Tunnel of Fudge Cake
Yield: serves 10-12
Borrowed from Cook's Country, 2009
3/4 cup Dutch-processed cocoa powder, plus extra for dusting pan
1/2 cup boiling water
2 ounces bittersweet chocolate, chopped
2 cups unbleached all-purpose flour
2 cups pecans, chopped fine
2 cups confectioners’ sugar
1 teaspoon salt
5 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup granulated sugar
3/4 cup packed light brown sugar
2 1/2 sticks unsalted butter, softened
For the glaze:
3/4 cup heavy cream
2 tablespoons light corn syrup
8 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
For the cake:
Adjust an over rack to the lower-middle position and heat the oven to 350ºF. Grease a 12-cup Bundt pan and dust with cocoa powder. Pour the boiling water over the chocolate in a medium bowl and whisk until smooth. Cool to room temperature. Whisk the cocoa, flour, nuts, confectioners’ sugar, and salt in a large bowl. Beat eggs and vanilla in a large measuring cup.
With an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add the egg mixture until combined, about 30 seconds. Add the chocolate mixture and beat until incorporated, about 30 seconds. Beat in the flour mixture until just combined, about 30 seconds.
Scrape the batter into the prepared pan, smooth the batter and bake until the edges are beginning to pull away from the pan, about 45 minutes. Cool upright in the pan on a wire rack for 1 1/2 hours, then invert onto a serving plate and cool completely.
For the glaze:
Cook the cream, corn syrup and chocolate in a small saucepan over medium heat, stirring constantly, until smooth. Stir in the vanilla and set aside until slightly thickened, about 30 minutes. Drizzle the glaze over the cake and let set for at least 10 minutes. Serve.