Tunnel of Fudge Cake with Rum Recipe

Tunnel of Fudge Cake with Rum

This classic dessert from the '60s was created with an unique spin using our Rum Bakery Emulsion. The Tunnel of Fudge Cake's big debut took place in the 1966 Pillsbury Bake Off, where baker, Ella Helfrich, entered her chocolate cake with its own fudge center. Ella took second place in the competition; and today this popular cake is arguably one of the main reasons why the demand for Bundt cake pans rose dramatically, despite the cake pan being invented in the '50s. Our version of this recipe is similar to Ella's recipe with the smooth, silky fudge center, while adding rich, warm, rum notes in the cake and glaze. The rum flavoring complements the nutty and crunchy walnut bites you will find in the cake's center.

Ingredients

FOR RUM CAKE:
1 ¾ cups sugar
1 ¾ cups margarine or butter, softened
6 eggs
1-2 teaspoons LorAnn Rum Bakery Emulsion
2 cups powdered sugar
2 ¼ cups all-purpose ﬂour
¾ cup unsweetened cocoa
2 cups chopped walnuts

FOR RUM GLAZE:
¾ cup powdered sugar
¼ cup unsweetened cocoa
1 teaspoon LorAnn Rum Bakery Emulsion
4 to 6 teaspoons milk

Directions

FOR RUM CAKE:

1. Heat oven to 350°F. Grease and ﬂour Bundt pan.

2. In large bowl, combine sugar and margarine and beat until light and ﬂuffy.

3. Add eggs one at a time, beating well after each addition. Add rum ﬂavoring and lightly combine.

4. Gradually add 2 cups powdered sugar and combine. By hand, stir in ﬂour, cocoa, and walnuts until well blended.

5. Spoon batter into greased and ﬂoured pan evenly.

6. Bake for 50 to 55 minutes or until a wooden skewer inserted in the middle of the cake comes out clean. Let rest in the Bundt pan for 10 minutes and then carefully unmold.

FOR RUM GLAZE:

1. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.

2. Spoon over top of cooled cake, allowing some to run down sides.

3. Store tightly covered.

Recipe PDF

	Name	Download	File type
	R0528.pdf	4986 KB	.pdf

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