Tunnel of Fudge Cake

Ladies and Gentlemen:

I give you the Tunnel of Fudge Cake.

THERE'S FAT EVERYWHERE. TRANSFATS IN THE ICING MIX when I make it. There are a couple other versions on allrecipes.com that make up an icing sludge with butter and sugar and cocoa. However, for your purposes, use the mix. And BE sure to add the nuts. Extra fat/calories...

Ice it with ganache: equal parts good chocolate and cream in a double boiler. Drizzle with white chocolate for 'looks' and even more calories.

But in order for your own kharma to be pure, do this with the glee of giving something really wonderful and special, not for revenge. Make it gorgeous and then chill it. OHMYGAWD.
Enjoy; ZW

1-3/4 cups butter, softened
1-1/2 cups white sugar
6 eggs
2 (7.25 oz) packages chocolate fudge frosting mix
2 cups all-purpose flour
2 cups chopped walnuts
2 tbsp boiling water

  1. Preheat oven to 350° F (175 degrees C). Grease and flour a 10" Bundt pan. Measure 3/4 cup of the frosting mix for the chocolate glaze. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated. Fold in the nuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes. The top of the cake will form a brownie like crust before it is done. Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
  4. To make the chocolate glaze: Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth. Thin with additional boiling water if necessary to reach desired consistency. Spoon glaze over the cooled cake.


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