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I call this Tunnel of Fudge Cake, Tunnel of Love Cake. I love it! I wanted to try this recipe for years and finally did.
One taste of the batter and I knew it was going to be delicious. The batter tasted a lot like a creamy piece of fudge. This cake has 2 cups of pecans which are a lot, but it allows every bite of this fudgy cake to have pecans which I love. This cake is from the Bundt Classics cookbook by Nordic Ware.
The glaze is a simple chocolate glaze made with cocoa powder, powdered sugar, and milk. The problem was that since I have several teenage boys in the house, I did not have any milk. I should have used a little-evaporated milk instead, but I used heavy cream. The glaze tasted wonderful, but it was more like a mousse. When you put heavy cream in a recipe and turn on the electric mixer, it will turn into whipped cream. Make sure you use milk if you want a glaze and not a delicious mousse. I started not to show you the mousse on the cake, but I did add a picture at the bottom of this post.
Heat the oven 325 degrees.
1 3/4 cups butter, softened
1 3/4 cups sugar
2 cups powdered sugar
2 1/4 cups
3/4 cup cocoa
2 cups chopped pecans (the recipe called for walnuts)
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk
1 teaspoon vanilla (I added)
Grease and flour a 12 cup bundt pan.
Using an electric mixer, cream together the butter and sugar until fluffy.
Add the eggs, one at a time. Mix well after each egg.
Slowly add the powdered sugar.
Turn the mixer OFF.
By hand, stir in the flour, cocoa, and the pecans.
Spoon batter into the 12 cup bundt pan.
Bake 325 degrees for 60 minutes.
Completely cool in the pan.
Mix glaze together.
Cover the cake with the glaze.
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