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FOOD FOR THOUGHT By
Wanda A. Adams
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| • | One hot tamale |
Freelance writer Luci Yamamoto, an Islander now living in Vancouver, B.C., e-mailed me to propose a story for our travel section, but she also had a question: What did I know about the Tunnel of Fudge cake, a bundt-cake recipe she heard about on National Public Radio after the death of the inventor of the bundt cake pan, H. David Alquist.
The original cake was made with a Pillsbury double-fudge buttercream frosting mix, but since that product has been discontinued, the recipe was reworked to be made from scratch. If you have a stand mixer, it's a snap: Just throw each of the ingredients in and let them marry while you measure the next one.
This cake is not without difficulties: Mainly, it's figuring out when the cake is done. If you use the toothpick or skewer, you can't stick it in all the way as you would with most cakes, because the center of this cake is a molten sea of chocolate. Push the toothpick in just an inch or so and watch the edges of the cake for excessive browning. My Advertiser tasters loved this.
TUNNEL OF FUDGE CAKE
For the cake:
For the glaze:
Pre-heat oven to 350 degrees. Grease and flour (or spray with oil and flour spray) a 12-cup bundt pan or a 10-inch tube pan. In the bowl of a standing mixer, or in a large bowl, combine sugar and butter and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. Mix in flour and cocoa and nuts, beating well between each addition. Spoon batter into greased and floured pan and spread evenly.
Bake 45-50 minutes or until top is set and edges are beginning to pull away from the top of the pan. Cool upright in pan on wire rack 1 1/2 hours. Turn out and cool at least 2 hours. In small bowl, combine glaze ingredients and drizzle over cake.
Makes 12 servings.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
