Passion, romance or chocolate. Which do you prefer for Valentine’s Day? It’s not that we don’t love Love. But dang it if chocolate doesn’t steal the ol’ heart, right? So just in time for Valentine’s Day, I’m featuring an iconic dessert that actually put the Bundt Cake on the culinary map. It was 1966 at the 17th Annual Pillsbury Bake Off Content. She wasn’t even the first place winner, but Ella Rita Helfrich set the world on molten chocolate fire with her second place winning Tunnel of Fudge Cake. Up until Ella pulled her cake out of the oven, the Nordic Ware company was not having great success with their unusual invention, the Bundt Pan. In fact, they were about to discontinue the line due to lack of sales. What a difference one day and one cake can make! The recipe was such a smash hit nationwide, that the company had to make 30 thousand pans a day just to keep up with the demand! So this fudgy cake is not just a lavish, chocolately gooey-centered yummy work of art, but it was actually responsible for the whole Bundt Pan craze! The cake itself proved just as popular as the pan. But then! Pillsbury discontinued the crucial ingredient to the cake’s success, Double Dutch Frosting Mix, and angry fans of the cake deluged the company with complaints, prompting Pillsbury to adapt the recipe, replacing the frosting mix with cocoa powder and confectioners’ sugar. Ella won $5,000 for her creation, but its unique mysterious chocolate tunnel, brownie-like consistency and silken chocolate topping makes is worth a million bucks which, incidentally, is what the winner takes home today! So, again, let me ask you. Passion, romance or chocolate? Read on!
| Servings |
- 1 3/4 cups granulated sugar
- 1 3/4 cups butter, softened
- 6 large eggs, at room temperature
- 2 cups powdered sugar
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 2 cups chopped walnuts
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa
- 2 tablespoons milk
Ingredients For the Cake:
For the Glaze:
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- Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. In the bowl of a stand mixer, cream together the butter and granulated 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. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Important! Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely. Make 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.
