Damsel,
You sure know how to make a guy hungry and I imagine you are a great
cook!! I would marry you, except I am ***, so I don't think it would
work out

Mark


On Fri, 09 Jan 2009 20:01:02 -0600, Damsel in dis Dress
> wrote:

>I don't believe you can buy these in package mixes anymore.
>
> * Exported from MasterCook *
>
> Tunnel of Fudge Cake
>
>Recipe By :Ella Rita Helfrich, 17th Bake-Off® Contest, 1966
>Serving Size : 16 Preparation Time :0:00
>Categories : Cakes
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> -------- ------------
>------------------------------*--
> 1 3/4 cups sugar
> 1 3/4 cups soft butter
> 6 eggs
> 2 cups powdered sugar
> 2 1/4 cups flour
> 3/4 cup unsweetened cocoa
> 2 cups chopped walnuts -- *see Note
> ---Glaze---
> 3/4 cup powdered sugar
> 1/4 cup unsweetened cocoa
> 4 tablespoons milk -- or more if needed
>
> 1. Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch
>tube pan. In large bowl, combine sugar and butter; beat until light
>and fluffy. Add eggs 1 at a time, beating well after each addition.
>Gradually add 2 cups 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°F. 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 1/2 hours. Invert onto serving plate; cool at least 2
>hours.
>
>In small bowl, combine all glaze ingredients, adding enough milk for
>desired drizzling consistency. Spoon over top of cake, allowing some
>to run down sides. Store tightly covered.
>
>S(Website:
> "http://www.bakeoff.com/"
>
> - - - - - - - - - - - - - - - - -
>
>NOTES :
>* Nuts are essential for the success of this recipe.
>
>** Since this cake has a soft filling, an ordinary doneness test
>cannot be used. Accurate oven temperature and baking times are
>essential.