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mrb627
Well-known member
Looks...Great!
Looks Yummy from here...
Malcolm
Looks Yummy from here...
Malcolm
magic clean
Well-known member
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- Oct 15, 2004
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- 511
Kelly
did you add walnuts to the Tunnel of Fudge cake? The original recipe and I believe the revised / updated version mandates them.
At any rate; the cake looks delicious.
did you add walnuts to the Tunnel of Fudge cake? The original recipe and I believe the revised / updated version mandates them.
At any rate; the cake looks delicious.
Are You Nuts?
The recipe calls for 2 cups chopped walnuts. Notes in the side line say the tunnels won't form unless the nuts are added. Powdered sugar and cocoa replace the original frosting mix and they're tossed with nuts and flour.
The recipe calls for 2 cups chopped walnuts. Notes in the side line say the tunnels won't form unless the nuts are added. Powdered sugar and cocoa replace the original frosting mix and they're tossed with nuts and flour.
Looks scrumptious, as your baked goods always do, Kelly!
I shop at restaurant supply stores, too. The savings really add up if you do a lot of baking.
I'm also a big fan of America's Test Kitchen/Cook's Illustrated recipes. I have the Family Cookbook (like yours, above) and the Best Recipes tome. They are always my go-to references. I have Cook's Illustrated magazines going back---well, more years than I care to admit. Love their equipment tests as much as the recipes.
The only ATK recipe I didn't care for in the end is their cinnamon swirl bread. For one thing, the recipe is too large for a standard 9" x 5" bread pan (4-1/2 cups of flour), and the end product is just a little too heavy; more like a big slice of cinnamon roll than a classic cinnamon swirl bread. Otherwise, every recipe has been a 'keeper' for me.
I shop at restaurant supply stores, too. The savings really add up if you do a lot of baking.
I'm also a big fan of America's Test Kitchen/Cook's Illustrated recipes. I have the Family Cookbook (like yours, above) and the Best Recipes tome. They are always my go-to references. I have Cook's Illustrated magazines going back---well, more years than I care to admit. Love their equipment tests as much as the recipes.
The only ATK recipe I didn't care for in the end is their cinnamon swirl bread. For one thing, the recipe is too large for a standard 9" x 5" bread pan (4-1/2 cups of flour), and the end product is just a little too heavy; more like a big slice of cinnamon roll than a classic cinnamon swirl bread. Otherwise, every recipe has been a 'keeper' for me.
Ella Rita Helfrich
of Texas entered her Tunnel of Fudge cake into the 1966 Pillsbury Bake-Off. Oddly enough, she did not win first prize. She did win a prize however, and a place in baking history.
Before this cake, the Bundt pan was a limited distribution item, mostly available in the Upper Midwest.
Yes, as Leslie alluded, the original recipe called for a powdered frosting mix, which is no longer in production. When I make a cake for frosting, I now always make a frosting from scratch. Packaged frosting mixes, except for Jiffy brand, have gone the way of the model T Ford. Pity, because even packaged frosting mix makes a better tasting frosting than canned frosting.
Looks wonderful (as usual!) Kelly.
Lawrence/Maytagbear
of Texas entered her Tunnel of Fudge cake into the 1966 Pillsbury Bake-Off. Oddly enough, she did not win first prize. She did win a prize however, and a place in baking history.
Before this cake, the Bundt pan was a limited distribution item, mostly available in the Upper Midwest.
Yes, as Leslie alluded, the original recipe called for a powdered frosting mix, which is no longer in production. When I make a cake for frosting, I now always make a frosting from scratch. Packaged frosting mixes, except for Jiffy brand, have gone the way of the model T Ford. Pity, because even packaged frosting mix makes a better tasting frosting than canned frosting.
Looks wonderful (as usual!) Kelly.
Lawrence/Maytagbear
