Step 1 Heat oven to 350°F.
Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. Over 200,000 letters poured in, not only requesting the recipe but information about where to purchase the unique cake pans. *Percent Daily Values are based on a 2,000 calorie diet. 10-inch tube cake. Helfrich lost out to Mrs. Mari Petrelli’s Golden Gate Snack Bread, but her recipe became one of Pillsbury’s most requested recipes. Bake at 350°F. Store tightly covered. In 1966, she came in 2nd place in the annual Pillsbury Bake-Off competition with the Tunnel of Fudge Cake, a chocolate-nut bundt cake that seemingly magically baked with a fudgy center. This was my birthday cak every year, it was one of my mom’s favorites. To meet the demand for bundt pans, Dahlquist put his factory into round-the-clock production, eventually turning out 30,000 pans a day. Recipes for bundt or “fluted tube” cakes occasionally appeared in cookbooks, but none of them were terribly popular. For the next 16 years, the company barely sold any of the new pans. Although I would argue that the Peanut Butter Blossom cookie is the most famous baked good to come from the competition I will absolutely be trying this cake…wouldn’t it be cool if Pilsbury came back out with that frosting mix even just for a short while to try the original!? 1 3/4 cups margarine or butter, softened by Mrs. C. J. Helfrich, Houston Texas, 1 1/2 cups soft Land O’Lakes Butter Responding to demand, they published an adapted recipe that attempted to recreate the frosting mix using powdered sugar and cocoa. Gradually add sugar; continue creaming at high speed until light and fluffy. Add eggs, one at a time, beating well after each. Carefully work a half tablespoon of butter into all of the folds of the pan. 3 cups chopped Diamond Walnuts. The company developed a round, aluminum tube pan and trademarked the name “bundt.”. It’s worth making it for this reason alone. From The Pillsbury Busy Lady Bake-Off Recipes (1966) Pillsbury’s Modern Adaptation: Cake 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups powdered sugar 2 1/4 … In small saucepan over low heat, melt chocolate with water; set aside. Pre-Heat oven to 350°F. To this day, the Tunnel of Fudge cake remains the most popular recipe in the history of the Pillsbury Bake-Off competition. I did that, and it did improve the cake, but I still didn’t get the same outcome as the original 1966 recipe. I’m still working and experimenting. 4 to 6 teaspoons milk. 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour Pillsbury created a ready-made cake mix line specifically for bundts, and sold packages that included the bundt pans and mixes. Yes, it’s a bit labor intensive compared to buying a cake or using a mix. For the next twenty years, bundt cakes were a staple dessert in the American kitchen. Spoon over top of cake, allowing some to run down sides. Canned frosting won’t work. In ... measuring cup; level off. It is absolutely essential to use nuts in this recipe. Invert onto serving plate; cool at least 2 hours. ** Cool upright in pan on wire rack 1 1/2 hours. Return to the freezer for 15 minutes, until the chocolate … Original 1966 Recipe: 1/4 cup unsweetened cocoa Line with parchment paper or wax paper circles. It is also important to grease and flour your pan to ensure the cake removes cleanly. Several times the company considered discontinuing it. Heat oven to 350°F. I had no idea that the entire bundt phenomenon came from one Pilsbury bakeoff recipe! 1 1/2 cups sugar Grease ... 3 (9") round cake pans. Heat oven to 350 degrees. The Jiff mixes are smaller, one would have to figure out how much mix was in the original powdered frosting boxes but I think it would be worth a try. Jiff still makes a powdered frosting mix. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Cream butter in large mixer bowl at high speed of mixer. The ingredient the original recipe refers to was a powdered mix used to make frosting. I can’t imagine that increasing the sugar and the butter would help this cake. Oven 350 degrees. Spoon batter into greased and floured pan; spread evenly.

1 3/4 cups sugar In 1950, members of the women’s Zionist group Hadassah approached Dahlquist and asked him to create a modern pan to make the classic European pastry kugelhopf – a tall, brioche cake baked in ceramic molds. 3/4 cup unsweetened cocoa The original recipe didn’t have the glaze on top, and didn’t need it. Following World War II, a man named H. David Dahlquist returned home to Minneapolis after serving in the Navy. From The Pillsbury Busy Lady Bake-Off Recipes (1966), Pillsbury’s Modern Adaptation:
The new recipe also includes a chocolate glaze for the cake. Holding the bottom of the cake near the stick, dip the cake pop halfway in the melted chocolate to coat.

The annual Pillsbury Bake-Off has become one of the great American culinary traditions. Pour batter into … for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Unfortunately, the adapted recipe from Pillsbury does not produce quite the same affect, though the inside still has a soft fudge-like taste. 6 eggs oil, chocolate milk, milk chocolate, Pillsbury Cake Mix, eggs and 2 more Mini Ice Cream Cone Cupcakes Cravings ot a Lunatic ice cream cones, hot fudge sauce, frosting, jelly beans, Pillsbury Cake Mix and 1 … Serving Size (1 of 14 slices), Calories 760 (Calories from Fat 290), Total Fat 33g (Saturated Fat 20g, Trans Fat 1g), Cholesterol 110mg, Sodium 560mg, Total Carbohydrate 117g (Dietary Fiber 2g, Sugars 94g), Protein 6g, Potassium 266mg, Thiamin mg, Riboflavin mg, Niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg; Percent Daily Value*: Vitamin A 25mg, Vitamin C mg, Calcium 6mg, Iron 15mg. If uncertain, contact the ingredient manufacturer. In the original recipe, they recommended reducing the butter if you used Pillsbury self rising flour. * Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. Cool 2 hours; remove from pan. By hand, stir in flour and remaining cake ingredients until well blended. Add eggs 1 at a time, beating well after each addition. The adaptation Pillsbury made attempts to recreate the powdered mix at home. 2 cups chopped walnuts, Glaze Step 2 Beat sugar, butter and … And with nearly four cups of sugar in the cake alone, it has enough to satisfy even the most fickle of sweet-tooths. Decorate with sprinkles and Pillsbury™ Creamy Supreme® Cream Cheese Frosting. 1 package Pillsbury Two Layer Size Double Dutch Fudge Buttercream Frosting Mix (*see note above) There doesn’t seem to be any sign of a a tunnel of fudge in the cake in the step by step pictures as there is on the cover of the Bake Off cook book pictured near the top. Tunnel of Fudge Cake With a degree in chemical engineering, he founded a small bake-ware company called Nordic Ware. Some people attempt to follow the original recipe using canned frosting. Enter Mrs. Ella Helfrich of Houston, Texas. In an article for the New York Times, Shirley O. Corriher suggests toasting the nuts before adding them to the batter for enhanced flavor. The original recipe magically produced a gooey ring of fudge in the center of the cake. 3/4 cup powdered sugar Coat with no-stick cooking spray. Remove the pops from the freezer. It’s also gimmicky, but that’s partly the appeal.

2 cups powdered sugar The outcry was so immense, Pillsbury brought the powdered mix back for a time though they eventually did discontinue the mix permanently. This is a recipe that suggests classic retro baking, while still appealing to contemporary tastes. Ella Rita Helfrich, second place winner in the 1966 Pillsbury Bake-Off, places a bundt pan with her prize-winning Tunnel of Fudge cake in the oven. 2 cups Pillsbury’s Best Flour It is a crowd-pleaser and a conversation piece for your next special occasion. , 4 comments to “Recipe: Tunnel of Fudge Cake (1966)”. Important Note: The activities described on this website require adult participation and supervision. Brownies are great—and we’ve got a few ways to make them even more amazing.

Follow the instructions carefully. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Coat 3 (9-inch) round cake pans with no-stick cooking spray. Cool completely before serving.

Cake I hate canned frosting, I am sorry that they discontinued the powdered ones. Within four years, he licensed the “bundt” name to Pillsbury. Several of the original bundt pans made by Dahlquist are now in the collections of the Smithsonian. 6 eggs Shake out the excess flour. The fudgey center doesn’t form without them. Grease and flour two 8 or 9 inch round cake pans. I wonder if using that would create the fudge? Add flour and remaining ... into prepared … By hand, stir in flour, frosting mix and walnuts until well blended. Place on the baking sheet. Loved this post!

Pour batter into greased Bundt pan or 10-inch tube pan. Walnuts were used in the first printed recipe from Pillsbury, but the recipe’s inventor, Mrs. Helfrich, used pecans. While the general public doesn’t follow it with the same level of fanaticism it once did, it captures the creative ingenuity of the experimental home baker, and no other recipe captures the spirit of the Pillsbury Bake-Off more than the Tunnel of Fudge cake. In large bowl, combine sugar and margarine; beat until light and fluffy. Bake at 350 degrees for 60 to 65 minutes. Gradually add 2 cups powdered sugar; blend well. Pillsbury, the Barrelhead logo, and the Doughboy character are trademarks of The Pillsbury Company, LLC, used under license. At some point, Pillsbury unexpectedly discontinued the key ingredient in the recipe – their Double Dutch Fudge Buttercream Frosting Mix. Add a couple tablespoons of flour into the pan and roll the pan to evenly coat the edges. We can owe the entire bundt cake phenomenon to one single recipe: the Tunnel of Fudge cake. Do with they would redo the original frosting mix at least for a minute.