Chocolate Cake (Tunnel of Fudge)
Ingredients
- 397 g margarine, softened
- 350 g Sugar (Granulated)
- 6 eggs
- 140 g Sugar (Icing)
- 281 g Flour (Plain)
- 3/4 c unsweetened cocoa powder
- 2 c chopped walnuts
- Glaze:
- 90 g Sugar (Icing)
- 1/4 c unsweetened cocoa powder
- 2 T milk
Method
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, cream together the margarine and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
4. For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.
Notes
I know margarine isn't what we like to bake with now a days but this recipe was developed in the 50's when it was commonly used so don't substitute it in this recipe, it is a moisture thing, so bite the bullet and use it. You will LOVE this cake!
SJ Note 6 July 2009: Made half this recipe in the 5L pot with a bottle for the tube, it was enough for three days. It was really good immediately, but it dried out really fast - even after only 15 or 30 minutes, it was noticeably dry.