The Making of a Tunnel?
Putting it together… |
Ready to go… |
Mmmm, raw cake batter! |
Piping hot! |
Tunnel of Fudge cake; center should be fudge-y. I shaved 10 minutes off the baking time, because my mom felt it was too dry the first time we baked this cake.
It’s still not gooey in the center, but it is moist…so will shave off another 10 minutes on the next round! Or just stick with another recipe that is too gooey…sigh.
Recipe below the fold (with adjusted baking time)…
Ingredients:
14 oz butter, softened
14 oz sugar
6 eggs
8 oz powdered sugar
3 oz cocoa
9 oz flour
2 cups chopped walnuts
Method:
- Heat oven to 350F. Grease and flour 12 cup fluted tube pan or 10 inch angel food tube pan.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together powdered sugar/cocoa; add to butter and blend well.
- Add flour, mixing in thoroughly; fold in walnuts.
- Turn batter into prepared pan, spreading to even. Bake for 48 minutes.
- Cool for 3 hours upright in pan on a cake rack. Invert onto serving plate once completely cooled.
Source: The Back of the Box Gourmet; Michael McLaughlin; 1991
Yummy! Yes getting it gooey is tricky. I once saw a recipe where they used a ring cake and hollowed it inside then put ice-cream in it…though I think the cake was sponge type and not like this.
realistic bird
July 27, 2009 at 12:58 pm
[...] cake in the post… I shall deliver you cake! I get my desert ideas from ADigitalNomad, and she baked this a couple of days ago — it looks [...]
The one about my tweetie Aiysha... | It’s as simple as putting the biscuit in the basket
July 29, 2009 at 6:06 pm
These pictures make me hungry! I hope the recipe works out better next time, iA!
Love, Falak
falakk
August 1, 2009 at 7:32 am
Salaam sis, mashaAllah I bet it tasted as delicious as it looks! I don’t have a funnel cake pan. Would a standard cake pan do?
JazakAllah!
Saima
August 4, 2009 at 1:33 pm
falakk, Well, I know this recipe is never going to tunnel…but who knows! Maybe one day it will surprise me
Saima, since this didn’t tunnel, I’m tempted to say that it might just work in a standard pan. I did try it in the little souffle cup, and it turned out fine. I’m thinking the worst that will happen is that it will turn out like a brownie, which I personally could live with, or it might be too dry if you overcook it. Try it if you’re willing to risk wasting the ingredients, with half a recipe, first. I’m guessing you’re also going to need to adjust the baking time (do the doneness test with the toothpick and all that good stuff). And if you do try it, please let me know if it works.
Wa BarakAllahu feeki
Digital Nomad
August 5, 2009 at 1:27 am