It’s round two of the continuing tunnel of fudge cake project today, and we hear from Lynnwood cook Marlys Hellbusch, “After reading the Sept. 15 Forum, I have the recipe Jeanette Fabello is looking for.
“I don’t know what cookbook it came from, since a friend shared it with me over 30 years ago. Boy, is it good!
“I’ll never forget that day! A bunch of us girls were attending our tole painting class in Lynnwood, when one of the girls brought the tunnel of fudge cake to share. It was still warm from the oven, and the chocolate was oozing out the center. We all had to have the recipe.
“Those were the days when we girls had a night off from taking care of our young kids all day, and the husbands stayed home for the evening.”
2cups sugar
2eggs
1cup oil
3cups flour
3/4cup unsweetened cocoa
2teaspoons baking soda
2teaspoons baking powder
1 1/2teaspoons salt
1cup buttermilk or sour milk
1teaspoon vanilla
3/4cup chopped nuts
Filling (recipe follows)
Glaze (recipe follows)
Generously grease and lightly flour a bundt pan; set aside. In large mixing bowl, combine sugar, eggs and oil and beat 1 minute with electric mixer on high speed. Add flour, cocoa, baking soda, baking powder, salt, buttermilk or sour milk and vanilla. Beat 3 minutes at medium speed, scraping bowl occasionally. Stir in nuts by hand.
Pour half of the batter into the prepared pan. Prepare the filling and carefully spoon over batter layer. Top filling with remaining batter.
Bake at 350 degrees for 70 to 75 minutes, until the top springs back when touched. Remove from oven and cool upright in pan on rack for 15 minutes. To remove cake from pan, invert over plate. Allow cake to cool completely, then drizzle with glaze.
Makes 1 bundt cake.
1package (8 ounces) cream cheese, softened
1/4cup granulated sugar
1egg
1teaspoon vanilla
6-9ounces chocolate chips
3/4cup flaked coconut
Turn cream cheese into mixing bowl and beat until smooth; beat in sugar, egg and vanilla. Stir in chocolate chips and coconut.
1cup powdered sugar
3tablespoons unsweetened cocoa
2teaspoons vanilla
1-3tablespoons hot water
In small mixing bowl, stir together the powdered sugar and cocoa. Add vanilla and enough hot water to bring mixture to desired glaze consistency, stirring until smooth and lump-free.
Note on step gutty: Sue Beane tells us, “My mom, Martha Patterson, has asked me to contact you regarding the recipe for step gutty she sent because she needed to let you know that the instructions printed in the recipe (which appeared in the Forum column Oct. 20) were not exactly correct. After the meat is cooked, the beef and pork broths are mixed together.
“Then, following the instructions on the packages for the oats and barley, using the correct amount of the combined broths for the liquid, cook each separately. After the meat is ground, and the grains are cooked, combine all the ingredients. And, using the remaining broths, stir in enough to make a spreading consistency. No further cooking is needed, except when heating the step gutty to eat.”
Sue adds, “I’m the daughter who loves this stuff, and it’s great! Thank you.”
The next Forum will appear in Friday’s Time Out section.
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