Sunday, December 18, 2011

Chocolate Bundt Cake


1 package of Devil's Food cake mix
1 (3.9 oz) package of Instant Chocolate Jello
1 C Wesson oil
4 eggs
1/2 C hot water
1 C sour cream
1 t vanilla extract
1 C chocolate chips - you can use semi-sweet, I used milk chocolate
Powdered Sugar
Bundt Cake Pan (think of the movie "My Big Fat Greek Wedding)

Mix everything together and add chocolate chips at the end.  Grease the Bundt pan well.  I use Pam spray for baking, or if you can find it "Bakers Joy" is a great one!  Add the chocolate deliciousness to the pan, pouring it in as evenly as you can around the pan.

Bake at 350 for one hour, let is sit in pan for 45 minutes and then turn it onto a plate.  Using a wire strainer, sprinkle powdered sugar over the top.  Serve with vanilla ice cream and a good cup of coffee

B U N D T   H I S T O R Y

This Pillsbury Bake Off winner is generally credited for putting the bundt cake on the American culinary map.
"Did you know that until Ella Helfrich's recipe for her tunnel of fudge cake won second place the Pillsbury Bake-off in 1966, the bundt cake was virtually unknown? Bundt pans were originally made by Nordic Ware (and they still hold the trademark for the name) which was a small baking supply company that made specialty ethnic Nordic baking pans like the Rosette Iron, Ebleskiver Pan and Krumkake Iron. It wasn't until the tunnel of fudge cake recipe became famous that people started looking for bundt pans, which then was a specialty item. Nordic Ware had to open new production plants and hire workers around the clock to keep up with the demand caused by the recipe. Bundt pans were also given away with Pillsbury products as a special promotion. Now the bundt pan is standard in many kitchens although you can no longer make the exact recipe for the tunnel of fudge cake: it calls for packets of instant icing mix (Double Dutch Fudge Buttercream Frosting Mix) that is no longer made."
Arthur Schwartz, The Food Maven
ORIGINAL RECIPE CIRCA 1966:
"Tunnel of Fudge Cake
1 1/2 cups butter or margarine, softened
6 eggs
1 1/2 cups sugar
2 cups Pillsbury's Best All Purpose Flour
1 package Pillsbury Two Layer Size Buttercream Double Dutch Frosting Mix
2 cups chopped walnuts or pecans
Oven 350 degrees F. Bundt Cake
Generously grease Bundt pan. In large mixer bowl, cream butter at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar; beat at high speed until light and fluffy. By hand, stir in flour, dry frosting mix and walnuts until well blended. Pour batter into prepared pan. Bake at 350 degress F. for 60 to 65 minutes. Cool 1 hour; remove from pan. Cool completely before serving. Tips: Buttercream Double Dutch Frosting Mix and walnuts are essential to the success of this recipe. Since the cake has the softened tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cake may be baked in 10-inch tube pan at 350 degreees F. for 60 to 65 minutes. Serve cake right side up as for a pound cake. *Pillsbury's Best Self-Rising Flour is not recomended for use in this recipe. High Altitude Adjustment--5,200 Feet. Bake at 275 degrees F. for 60 to 65 minutes."
---A Treasury of Bake Off Favorites, Pillsbury Company, 1969 (p. 62) [recipe booklet]
Updated version, courtesy of Pillsbury:

1 comment:

  1. Can you imagine this with that salted caramel frosting?!

    ReplyDelete