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.

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> I don't believe you can buy these in package mixes anymore.

The recipe is great, but you *can* buy the package mix for the Tunnel of
Fudge Cake. Nordic, the Nordicware people, make several packaged Bundt
cake mixes. Every so often I see them in the specialty items in grocery
stores. I have also found them in cookware stores. A web search will
reveal all of the place they hide and how to order them online.

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.

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
>
>Mark

Sweetest proposal I've had all day!

Thanks,
Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> I don't believe you can buy these in package mixes anymore.

>


Didn't the original recipe call for a package or "can" of fudge frosting
along with a packaged cake mix? I don't think I ever made the cake,
but the recipe was in the magazines for years.

If not, it won't be the first time i have remembered wrongly.

gloria p

On Sat, 10 Jan 2009 14:19:09 -0700, Gloria P >
wrote:

>Damsel in dis Dress wrote:
>> I don't believe you can buy these in package mixes anymore.
>
>>
>
>
>Didn't the original recipe call for a package or "can" of fudge frosting
>along with a packaged cake mix? I don't think I ever made the cake,
>but the recipe was in the magazines for years.
>
>If not, it won't be the first time i have remembered wrongly.
>
>gloria p


You are correct. It was a package of powdered frosting mix. Here is
the recipe.


* Exported from MasterCook *

Tunnel of Fudge -- Original

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces butter
6 eggs
10 5/8 ounces sugar
8 7/8 ounces flour
1 package frosting mix -- * see note
8 7/8 ounces walnuts -- chopped

Cream butter in large mixer bowl at high speed. Add eggs, one at a
time,beating well after each addition.

Gradually add sugar; continue creaming at high speed until light and
fluffy. By hand, stir in flour, frosting mix and walnuts until well
blended.

Pour batter into well greased and floured BUNDT pan. Bake at 350°F
for 60-65 minutes. Cool 2 hours before removing from pan. Cool
completely before serving.

- - - - - - - - - - - - - - - - -
- -

NOTES : Two layer Double Fudge Buttercream Frosting Mix (3 1/3 cups or
12 1/2 oz.)




--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sat, 10 Jan 2009 17:45:02 -0500, The Cook >
wrote:

>On Sat, 10 Jan 2009 14:19:09 -0700, Gloria P >
>wrote:
>
>>Damsel in dis Dress wrote:
>>> I don't believe you can buy these in package mixes anymore.
>>
>>Didn't the original recipe call for a package or "can" of fudge frosting
>>along with a packaged cake mix? I don't think I ever made the cake,
>>but the recipe was in the magazines for years.
>>
>>If not, it won't be the first time i have remembered wrongly.
>
>You are correct. It was a package of powdered frosting mix. Here is
>the recipe.

I haven't seen powdered frosting mix in many moons. Shame, because
those were actually edible. The stuff in plastic "cans" tastes like
something you'd use to strip paint or something.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> On Sat, 10 Jan 2009 17:45:02 -0500, The Cook >
> wrote:
>
>
>>On Sat, 10 Jan 2009 14:19:09 -0700, Gloria P >
>>wrote:
>>
>>
>>>Damsel in dis Dress wrote:
>>>
>>>>I don't believe you can buy these in package mixes anymore.
>>>
>>>Didn't the original recipe call for a package or "can" of fudge frosting
>>>along with a packaged cake mix? I don't think I ever made the cake,
>>>but the recipe was in the magazines for years.
>>>
>>>If not, it won't be the first time i have remembered wrongly.
>>
>>You are correct. It was a package of powdered frosting mix. Here is
>>the recipe.
>
>
> I haven't seen powdered frosting mix in many moons. Shame, because
> those were actually edible. The stuff in plastic "cans" tastes like
> something you'd use to strip paint or something.

I don't make cakes very often but when I do, I make my own buttercream
frosting.

What I haven't made in an age is german chocolate cake. Homemade
coconut pecan topping is so much better than the stuff in the plastic
tub, and if you make it yourself you can make a really big batch so
nobody will notice that you've been eating it by the spoonful.

On Sat, 10 Jan 2009 18:40:22 -0600, Kathleen
> wrote:

>Damsel in dis Dress wrote:
>> On Sat, 10 Jan 2009 17:45:02 -0500, The Cook >
>> wrote:
>>
>>
>>>On Sat, 10 Jan 2009 14:19:09 -0700, Gloria P >
>>>wrote:
>>>
>>>
>>>>Damsel in dis Dress wrote:
>>>>
>>>>>I don't believe you can buy these in package mixes anymore.
>>>>
>>>>Didn't the original recipe call for a package or "can" of fudge frosting
>>>>along with a packaged cake mix? I don't think I ever made the cake,
>>>>but the recipe was in the magazines for years.
>>>>
>>>>If not, it won't be the first time i have remembered wrongly.
>>>
>>>You are correct. It was a package of powdered frosting mix. Here is
>>>the recipe.
>>
>>
>> I haven't seen powdered frosting mix in many moons. Shame, because
>> those were actually edible. The stuff in plastic "cans" tastes like
>> something you'd use to strip paint or something.
>
>I don't make cakes very often but when I do, I make my own buttercream
>frosting.
>
>What I haven't made in an age is german chocolate cake. Homemade
>coconut pecan topping is so much better than the stuff in the plastic
>tub, and if you make it yourself you can make a really big batch so
>nobody will notice that you've been eating it by the spoonful.

Sounds good!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

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.

On Sat, 10 Jan 2009 18:40:22 -0600, Kathleen
> wrote:

>What I haven't made in an age is german chocolate cake. Homemade
>coconut pecan topping is so much better than the stuff in the plastic
>tub, and if you make it yourself you can make a really big batch so
>nobody will notice that you've been eating it by the spoonful.

Hello Kathleen,

Strongly agree.

The wife loves german chocolate cake with homemade coconut pecan
topping...without the coconut or pecans. (No, I'm not kidding.) It's
not bad, actually. Sort of like a custard glaze, and it soaks into
the cake a bit and makes it slightly moister. (More moist? Whatever.)

Best -- Terry

On Sat, 10 Jan 2009 18:30:20 -0600, Damsel in dis Dress wrote:

> On Sat, 10 Jan 2009 17:45:02 -0500, The Cook >
> wrote:
>
>>On Sat, 10 Jan 2009 14:19:09 -0700, Gloria P >
>>wrote:
>>
>>>Damsel in dis Dress wrote:
>>>> I don't believe you can buy these in package mixes anymore.
>>>
>>>Didn't the original recipe call for a package or "can" of fudge frosting
>>>along with a packaged cake mix? I don't think I ever made the cake,
>>>but the recipe was in the magazines for years.
>>>
>>>If not, it won't be the first time i have remembered wrongly.
>>
>>You are correct. It was a package of powdered frosting mix. Here is
>>the recipe.
>
> I haven't seen powdered frosting mix in many moons. Shame, because
> those were actually edible. The stuff in plastic "cans" tastes like
> something you'd use to strip paint or something.
>
> Carol

i think paint stripper is the wrong simile here - it usually refers to
coffee or an alcoholic beverage. the approved comparator for sludgy solids
is 'library paste,' which i'm not sure even exists any more.

your pal,
blake

On Sun, 11 Jan 2009 17:12:38 GMT, blake murphy
> wrote:

>On Sat, 10 Jan 2009 18:30:20 -0600, Damsel in dis Dress wrote:
>
>> I haven't seen powdered frosting mix in many moons. Shame, because
>> those were actually edible. The stuff in plastic "cans" tastes like
>> something you'd use to strip paint or something.
>
>i think paint stripper is the wrong simile here - it usually refers to
>coffee or an alcoholic beverage. the approved comparator for sludgy solids
>is 'library paste,' which i'm not sure even exists any more.

I've tasted library paste, and it's better than those canned
frostings. They've got a weird, chemical taste that just doesn't
belong in food.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sun, 11 Jan 2009 17:12:38 +0000, blake murphy wrote:

> On Sat, 10 Jan 2009 18:30:20 -0600, Damsel in dis Dress wrote:
>
>> On Sat, 10 Jan 2009 17:45:02 -0500, The Cook >
>> wrote:
>>
>>>On Sat, 10 Jan 2009 14:19:09 -0700, Gloria P >
>>>wrote:
>>>
>>>>Damsel in dis Dress wrote:
>>>>> I don't believe you can buy these in package mixes anymore.
>>>>
>>>>Didn't the original recipe call for a package or "can" of fudge
>>>>frosting along with a packaged cake mix? I don't think I ever made
>>>>the cake, but the recipe was in the magazines for years.
>>>>
>>>>If not, it won't be the first time i have remembered wrongly.
>>>
>>>You are correct. It was a package of powdered frosting mix. Here is
>>>the recipe.
>>
>> I haven't seen powdered frosting mix in many moons. Shame, because
>> those were actually edible. The stuff in plastic "cans" tastes like
>> something you'd use to strip paint or something.
>>
>> Carol
>
> i think paint stripper is the wrong simile here - it usually refers to
> coffee or an alcoholic beverage. the approved comparator for sludgy
> solids is 'library paste,' which i'm not sure even exists any more.

Is 'library paste' similar to Perkins Paste?

http://remogeneralstore.com/pages/it...=130%&plu=1081

http://en.wikipedia.org/wiki/Perkins_Paste

™¥ Horry ™¥ wrote:

> 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?

Ya think? I just went back and read the whole thread to see if nobody
(else) picked up on this. Amazing!


--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

On Mon, 12 Jan 2009 01:44:21 -0800, Blinky the Shark wrote:

> ™¥ Horry ™¥ wrote:
>
>> 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?
>
> Ya think? I just went back and read the whole thread to see if nobody
> (else) picked up on this. Amazing!

It must be. Check the bottom of the recipe posted by the OP:

"NOTES : * Nuts are essential for the success of this recipe."

=?iso-2022-kr?q?=1B=24=29C=0E=22=3E=0F_Horry_=0E=22=3E=0F?=
> wrote in :

>
> Is 'library paste' similar to Perkins Paste?
>
> http://remogeneralstore.com/pages/it...=130%&plu=1081
>
> http://en.wikipedia.org/wiki/Perkins_Paste
>

OMG, Perkins Paste!! I read your post and immediately could smell the
contents of that little pink pot. Very distinctive smell. The wikipedia
article is a little off - it was a lot thicker than PVA glue.

They're right about the eating, though - there was always at least one kid
in the class who used to eat the Perkins Paste. I never ate mine. I seem to
recall that the white "handle" on the lid usually looked quite well chewed
by the end of the school term, though <vbg>

Perkins was just the best - Clag just wasn't right, gloppy stuff and a bad
smell (though also distinctive!).

--
Rhonda Anderson
Cranebrook, NSW, Australia

On Mon, 12 Jan 2009 11:46:18 +0000, Rhonda Anderson wrote:

> =?iso-2022-kr?q?=1B=24=29C=0E=22=3E=0F_Horry_=0E=22=3E=0F?=
> > wrote in :
>
>
>> Is 'library paste' similar to Perkins Paste?
>>
>> http://remogeneralstore.com/pages/it...=130%&plu=1081
>>
>> http://en.wikipedia.org/wiki/Perkins_Paste
>>
>>
> OMG, Perkins Paste!! I read your post and immediately could smell the
> contents of that little pink pot. Very distinctive smell. The wikipedia
> article is a little off - it was a lot thicker than PVA glue.

The article's also off in suggesting its distribution may have been
limited to NSW. I remember encountering it (and possibly eating it) in
other States.

On Sun, 11 Jan 2009 17:12:38 GMT, blake murphy
> wrote:

>i think paint stripper is the wrong simile here - it usually refers to
>coffee or an alcoholic beverage. the approved comparator for sludgy solids
>is 'library paste,' which i'm not sure even exists any more.

I think they say "wallpaper paste" now.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 11 Jan 2009 11:25:34 -0600, Damsel in dis Dress wrote:

> On Sun, 11 Jan 2009 17:12:38 GMT, blake murphy
> > wrote:
>
>>On Sat, 10 Jan 2009 18:30:20 -0600, Damsel in dis Dress wrote:
>>
>>> I haven't seen powdered frosting mix in many moons. Shame, because
>>> those were actually edible. The stuff in plastic "cans" tastes like
>>> something you'd use to strip paint or something.
>>
>>i think paint stripper is the wrong simile here - it usually refers to
>>coffee or an alcoholic beverage. the approved comparator for sludgy solids
>>is 'library paste,' which i'm not sure even exists any more.
>
> I've tasted library paste, and it's better than those canned
> frostings. They've got a weird, chemical taste that just doesn't
> belong in food.
>
> Carol

paste-eater.

your pal,
blake

™¥ Horry ™¥ wrote:

> On Mon, 12 Jan 2009 01:44:21 -0800, Blinky the Shark wrote:
>
>> ™¥ Horry ™¥ wrote:
>>
>>> 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?
>>
>> Ya think? I just went back and read the whole thread to see if nobody
>> (else) picked up on this. Amazing!
>
> It must be. Check the bottom of the recipe posted by the OP:
>
> "NOTES : * Nuts are essential for the success of this recipe."

I didn't read the recipe. Heh.

--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

Rhonda Anderson wrote:

>>
>
> OMG, Perkins Paste!! I read your post and immediately could smell the
> contents of that little pink pot. Very distinctive smell. The wikipedia
> article is a little off - it was a lot thicker than PVA glue.
>
> They're right about the eating, though - there was always at least one kid
> in the class who used to eat the Perkins Paste. I never ate mine.



I recall tasting paste a few times in elementary school.
(If you weren't supposed to eat it, why did they make it
so smooth, white, and delightfully minty?)

gloria p

blake murphy wrote:

> paste-eater.

Hare-lip! Hare-lip!

--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

Blinky the Shark wrote:
> blake murphy wrote:
>
>> paste-eater.
>
> Hare-lip! Hare-lip!

Big nose, big nose!

Nancy Young wrote:

> Blinky the Shark wrote:
>> blake murphy wrote:
>>
>>> paste-eater.
>>
>> Hare-lip! Hare-lip!
>
> Big nose, big nose!

Would I?!

--
Blinky
Killing all posts from Google Groups -
The Usenet Improvement Project: http://improve-usenet.org

Gloria P > wrote in
:


>
>
> I recall tasting paste a few times in elementary school.
> (If you weren't supposed to eat it, why did they make it
> so smooth, white, and delightfully minty?)
>
> gloria p
>

LOL! I never ate the Perkins Paste myself, but from reading the links that
were posted earlier it appears that it had an almondy/marzipany taste.

--
Rhonda Anderson
Cranebrook, NSW, Australia