On Fri, 09 Jan 2009 23:21:36 -0600, FERRANTE wrote:

> 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

A *** man hungry for Tunnel of Fudge Cake?

Surely this is a troll?

>
> 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
>>-------- ------------ --------------------------------
>> -------- ------------
>>------------------------------Â*--
>> 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.