Alert readers dig up ton of fudge tunnels

Published 9:00 pm Tuesday, October 24, 2006

Since the tunnel of fudge cake, that Jeanette Fabello has been hoping to reconnect with is an old Pillsbury bake-off prizewinner, you might think there is only one single recipe for this dessert.

Actually, there are three. And we’ll get to them all eventually, but today, we’ll try NOT the first, original version, but the second.

As Everett cook Sharon Miller explains, “I was going through the old newspapers and ran across the Sept. 15 issue, wherein Jeanette Fabello asks for the tunnel of fudge cake recipe. It is in the 17th bake-off cookbook from 1966, and it is featured on the cover. BUT, the recipe is obsolete, as the Pillsbury frosting used in the cake is not manufactured now.

“The 1987 ‘Pillsbury Classic 75’ cookbook features this tunnel of fudge cake, and the new recipe replaces the old one with the frosting.”

Incidentally, Sharon not only sent along both recipes, but she adds, “Pillsbury has a tollfree number under General Mills (800-446-1898). They have all the recipes, and are mailing me a copy of the chocolate dough/marshmallow recipe Jeanette also asked for. I will forward it to you when I receive it.

In addition to Sharon’s contribution, seven other Forum cooks fired off this same recipe. Jean Craig of Stanwood tells us, “In the instructions, it states to use the 2 cups of nuts, or the cake will not make the tunnel of fudge. I, personally, made the cake one time, using even more nuts. It only made a very small tunnel at the bottom of the cake. And, while the cake had a very good flavor, it was very dry, and I never made it again.”

We hear from Linda Taulbee of Everett, “I can sympathize with Jeanette Fabello, who wrote in that she has lost a Pillsbury cook-off book, as it seems I am always misplacing a recipe from time to time, also.” She forwarded a copy to us and says, “This recipe for tunnel of fudge cake can be found online at

Marian Brocious also went online to locate the proper how-to and forward it. And, while she was at it, she even included several other Pillsbury bake-off winning recipes for us to try somewhere on down the line.

Mukilteo helper-outer Linda Emerson says she found the recipe, which earned its creator, Ella Rita Helrich of Houston, $5,000 in 1966, in one of her bake-off cookbooks.

Linda adds, “The only recipe using marshmallows in that cookbook used crescent rolls wrapped around large, cinnamon-sugar-dipped marshmallows. It doesn’t sound exactly like the one she is looking for, but I would be happy to share it if Jeanette would like it. She might try looking on pillsbury.com. I know you can find the recipes for the category and grand-prize winners from all their contests, although I’m not sure if you can access all the bake-off recipes.”

Another computer clicker, Cathy Metz of Everett, advises, “Click on Pillsbury.com: Tunnel of Fudge Cake.”

And last but not least, our thanks also go to Joan Wedell of Edmonds and longtime Forum friend Dianne Berst of Marysville, for taking the time and trouble to track down the recipe and send it along to us.

13/4cups sugar

13/4cups margarine or butter, softened

6eggs

2cups powdered sugar

21/4cups all-purpose flour

3/4cup unsweetened cocoa

2cups chopped walnuts (see note)

Glaze (recipe follows)

Heat oven to 350 degrees. Grease and flour 12-cup bundt pan or 10-inch tube pan. In large bowl, combine sugar and margarine or butter; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add the powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake at 350 degrees for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan. Since this cake has a soft filling, an ordinary doneness test cannot be used.

Cool cake upright in pan on wire rack 1 1/2 hours; invert onto serving plate. Cool for at least 2 hours.

Prepare glaze and spoon over top of cake, allowing some to run down sides. Store tightly covered. Makes 16 servings.

Note: The nuts are essential for the success of this recipe.

3/4cup powdered sugar

1/4cup unsweetened cocoa

4-6teaspoons milk

In small bowl, combine powdered sugar and cocoa, adding enough milk for desired drizzling consistency.

The next Forum will appear in Friday’s Time Out section.