Chocolate Fudge Cake Recipe

This recipe mysteriously develops a “tunnel of fudge” filling as it bakes. Don’t scrimp on the nuts, or it won’t work!

Prep Time: 35 min
Total Time: 4 Hr 30 Min
Yields: 16 servings

INGREDIENTS

Cake
• 1 3/4 cups sugar
• 1 3/4 cups margarine or butter, softened
• 6 eggs
• 2 cups powdered sugar
• 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
• 3/4 cup unsweetened cocoa
• 2 cups chopped walnuts*

Glaze
• 3/4 cup powdered sugar
• 1/4 cup unsweetened cocoa
• 4 to 6 teaspoons milk

DIRECTIONS

  1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake 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 sides of pan. Cool upright in pan on wire rack 1 1/2 hours. Invert 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.

NUTRITIONAL INFORMATION

1/16 of Recipe: Calories 570 (Calories from Fat 290); Total Fat 32g (Saturated Fat 6g); Cholesterol 80mg; Sodium 260mg; Total Carbohydrate 62g (Dietary Fiber 3g, Sugars 43g); Protein 8g Percent Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 4%; Iron 10% Exchanges: 3 Starch; 1 Fruit; 6 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

HIGH ALTITUDE DIRECTIONS

High Altitude (3500-6500 ft)
Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.



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Comments (1)

 

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