Tunnel of Fudge Cake

Diana Rattray

This cake is similar to a brownie in taste and texture, and bakes with a softer center, a tunnel of fudge.

Ingredients:

3 1/2 sticks butter (1 3/4 cups)
1 1/2 cups granulated sugar
6 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups confectioners' sugar
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups chopped pecans or walnuts
.
Glaze
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
2 1/2 to 3 1/2 tablespoons half-and-half or evaporated milk

Preparation:

Grease and flour a 12-cup Bundt cake pan or spray thoroughly with a baking spray with flour. Heat oven to 350°.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract and gradually beat in the powdered sugar. Stir in flour and cocoa until well blended, then stir in the chopped nuts. Spoon the batter into the prepared pan and spread to make the top even.

Bake for 58 to 62 minutes, or until cake springs back lightly when touched with a finger. Do not overbake. Place the cake on a rack to cool for 1 hour. Invert onto a serving plate and cool completely.

Combine glaze ingredients with 2 tablespoons of the milk; add more milk to get a glaze consistency.

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