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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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So rich and gooey! This cake is made completely from scratch-no mixes required. The secret to the fudgy tunnel is the addition of the nuts-don't be stingy with them! It's from Pillsbury Best of the Bakeoff. Ingredients:
1 3/4 cups sugar |
1 3/4 cups butter, softened |
6 eggs |
2 cups powdered sugar |
2 1/4 cups all-purpose flour |
3/4 cup cocoa |
2 cups walnuts, chopped |
3/4 cup powdered sugar |
1/4 cup cocoa |
4 -6 teaspoons milk |
Directions:
1. Grease and flour a 12 cup bundt pan or 10 inch tube pan.
2. In large bowl, beat butter and sugar till fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Gradually add 2 cups powdered sugar, flour and cocoa.
5. Stir in nuts by hand.
6. Spoon batter into pan; spread evenly.
7. Bake at 350 F for 58-62 minutes.
8. Note: you won't be able to test for doneness since the filling is soft, so accurate temperature and timing is key.
9. Cool in pan 1 hour.
10. Invert on serving platter and cool completely.
11. In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.
12. Spoon over cake, drizzling down sides.
13. Store tightly covered.
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