Tunnel of Fudge Cake (1963-1979 Cake #2)

In the 1966 Pillsbury Bake-off, a woman named Ella Rita Helfrich, came in second place with this cake. She used pecans from the tree in her backyard and a package of Pillsbury chocolate frosting mix. The Bundt Pan had not been very common in America, but its popularity soared after she presented this cake. Ella became known as the Cake Lady. She received so many calls about her recipe and the Bundt Pan that she almost considered disconnecting her home phone. In 2012, the Smithsonian had an exhibit called "Food: Transforming the American Table 1950-2000", which featured Ella and the Bundt Pan.

My Experience:

Pillsbury no longer makes the dry frosting that Ella used, so the recipe has been adjusted to make it as close to the original as possible. This recipe is not difficult to follow. The most important thing is to try to keep the butter and the batter somewhat cool so that when you purposely underbake it you will have a gooey fudgy core. This recipe uses 3 different kinds of sugar and a total of 6 eggs. It is important to make sure you have enough of everything before you start.

I love chocolate, especially gooey chocolate so I really enjoyed eating this cake.

Neighbors Comments:

"Michael DEVOURED your cake."

"It was delicious."

"This was SOOO amazing. It is like an amazing chewy brownie!"