Terrific Tunnel of Fudge Cake

My husband’s birthday was on Wednesday, and the cake I chose to make for him is one of his all-time favourites: Tunnel of Fudge Cake.
   He took it to his workplace the next day, and it was a hit with his co-workers.
   The Tunnel of Fudge Cake recipe I use is from Cook’s Country magazine, and I found it reprinted on the recipezaar.com website (click here for the recipe).
   This cake is a definite crowd-pleaser. You’ll never go wrong making this for a family. It’s substantial, too, with 12 to 14 servings, and is thus ideal for a get-together.
   It’s called Tunnel of Fudge cake because a gooey, softer centre remains inside even after it’s baked.
   The cake first appeared on the scene in 1966, when a woman from Houston, Texas, won second prize for it at the 17th Pillsbury Bake-off Contest. It called for Pillsbury’s flour and fudge frosting mix, which is no longer available.
   The Cook’s Country version of the cake is easy to make, but there’s hours worth of cooling time involved. If you’re making this as dessert for dinner, make sure to start in the morning.
   The rich glaze that’s put on top of the cake makes a lot. I find I use about three-quarters of it, and that’s after globbing on quite a bit on every bit of available cake surface.
   This recipe calls for Dutch-processed cocoa powder. Fry’s Cocoa, found in nearly every supermarket aisle in Canada, is Dutch-processed.
   The cake is a combination of bittersweet chocolate, cocoa, flour, walnuts or pecans, confectioner’s sugar (powdered sugar), granulated sugar, brown sugar and butter.
   The glaze is comprised of heavy cream, light corn syrup, bittersweet chocolate and vanilla.

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