Thanks to my technique for creating a fluffy, melt-in-your-mouth sponge and my signature frosting made with both melted chocolate and Dutch-processed cocoa powder, you get a rich, fudgy cake that ...

1 recipe Double Dutch Fudge Buttercream Frosting Mix (see above) 2 cups chopped walnuts or, if you prefer, actually good nuts like hazelnuts or whatever. Preheat the oven to 350 degrees.

Last week, I steeled my courage, pulled out my stand mixer, and prepared to bake the cake that, ever since I heard of its existence, has been my culinary white whale. Yes, once again I would ...

Pour batter into Bundt pan, smooth top, and bake for about 45 minutes, until edges begin to pull away from the sides of the pan. Let cake cool in pan on a wire rack for 90 minutes.

05/07/1993 - Ella Rita Helfrich, creator of the Tunnel of Fudge Cake. Helfrich won second place with the cake in the 1966 Pillsbury Bake-off in San Francisco.

What Pillsbury thinks the Tunnel of Fudge should look like … and what my first attempt actually looked like. My first Tunnel of Fudge was not up to code. Though I followed the recipe on ...

Did you know that the Tunnel of Fudge cake put Bundt pans on the baking map? According to numerous accounts, in 1966, Ella Rita Helfrich submitted her recipe for a chocolate cake with a gooey ...

Bake for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 ½ hours.

Grease 2 deep 20cm round cake pans. Gradually whisk hot water into cocoa in a small bowl until smooth. Beat butter and sugar in a large bowl with an electric mixer, until light and fluffy.