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Tunnel of Fudge Cake

----- Original Message -----
From: Charlotte
To: phaedrus
Sent: Monday, December 16, 2002 12:51 PM
Subject: Cake

> Good Afternoon
> I am looking for a receipe called tunnel of fudge cake.
> Any help would be appreciated.
> Thanks
> Charlotte

Hello Charlotte,

There are recipes below for Tunnel of Fudge cake.


Tunnel of Fudge Cake

1 1/2 cups butter, softened
6 eggs
1 1/2 cups sugar
2 cups all-purpose flour
1 (16-ounce) container ready-made fudge frosting
2 cups chopped walnuts
Chocolate Glaze (recipe follows)
Preheat oven to 350*F (175*C). Grease and flour a 9 or 10-inch 
 bundt pan. Cream butter in a large bowl with an electric mixer 
 on high speed. Add eggs one at a time. Gradually beat in sugar 
 and continue creaming until light and fluffy.
Stir in by hand, the flour, fudge frosting, and walnuts until 
 well blended.
Pour batter into prepared pan.
Bake for 60 to 65 minutes. Cool in pan for 2 hours before removing.
Drizzle with Chocolate Glaze.
Makes 12 servings.

Chocolate Glaze

3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
2 or 3 tablespoons hot water
Combine all ingredients in bowl and beat by hand until smooth.
Tunnel of Fudge Cake

1 3/4  cups sugar
1 3/4  cups margarine or butter, softened
6  eggs
2  cups powdered sugar
2 1/4  cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4  cup unsweetened cocoa
2  cups chopped walnuts*
3/4  cup powdered sugar
1/4  cup unsweetened cocoa
4  to 6 teaspoons milk

Prep Time: 35 Minutes (Ready in 4 Hours 30 Minutes)
 Preparation Directions:
 1. Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 
  10-inch tube pan. In large bowl, combine sugar and margarine; 
  beat until light and fluffy. Add eggs 1 at a time, beating well 
  after each addition. Gradually add 2 cups powdered sugar; blend 
  well. By hand, stir in flour and remaining cake ingredients 
  until well blended. Spoon batter into greased and floured pan; 
  spread evenly.
 2. Bake at 350°F. for 45 to 50 minutes or until top is set and 
  edges are beginning to pull away from sides of pan.** Cool 
  upright in pan on wire rack 1 1/2 hours. Invert onto serving 
  plate; cool at least 2 hours.
 3. In small bowl, combine all glaze ingredients, adding enough 
  milk for desired drizzling consistency. Spoon over top of cake, 
  allowing some to run down sides. Store tightly covered.

16 servings

 High Altitude Instructions:
 Increase flour to 2 1/4 cups plus 3 tablespoons. 
 Bake as directed above.
 * Nuts are essential for the success of this recipe.

** Since this cake has a soft filling, an ordinary doneness test 
cannot be used. Accurate oven temperature and baking times are 

Spicy Orange Pecans

----- Original Message -----
From: Charlotte
To: phaedrus
Sent: Monday, December 16, 2002 12:51 PM
Subject: Pecans

> Good Afternoon
> Do you happen to have the receipe for either spicy pecan or 
> orange pecans?
> Any help would be appreciated.
> Thank
> Charlotte

Hello Charlotte,

There is a spiced pecan recipe in the archives on my site at:
Spiced Pecans

Also, below is a recipe for spicy orange pecans.


Spicy Orange Pecans

1 1/2 cups powdered sugar
2 tbs cornstarch
1 tsp cinnamon
1/4 tsp allspice
1/8 tsp salt
2 tbs orange peel, freshly grated (or cheat)
2 egg whites, slightly beaten
3 tbs freshly squeezed orange juice (or cheat)
2 cups pecans

Sift together sugar, cornstarch, spices, and salt; stir in 
orange peel. Blend egg whites with orange juice; stir in 
pecans, coating each piece completely. Drain thoroughly. 
Then roll in sugar mixture to coat well. Spread on cookie 
sheet; do not allow pecans to touch. Bake at 250 degrees
for 20 to 25 minutes, or until dry. Cool before storing 
in covered container.

Toffee Bars

  ----- Original Message ----- 
  From: penny 
  To: phaedrus
  Sent: Sunday, December 15, 2002 8:59 AM

  I an looking for a Pillsbury Bake Off recipe for toffee cookies 
  or candy. It was in a christmas issue cookbook. It uses a layer 
  of graham crackers on a 15x10 " baking sheet. Than you take Brown 
  sugar and butter and boil it for a minute or so and pour it over 
  the crackers and bake, than take it out of the oven and sprinkle 
  with chocolate chips and spread like frosting and sprinkle with 
  nuts.! I have most of it but the exact amounts is the problem.  
  If you can find this it would be great!


Hello Penny,

Could the below recipe be it, then?


  English  Toffee  Bars

   Ingredients : 
   15 graham crackers (2 1/2" x 2 1/2")
   1 c. firmly packed brown sugar
   1 c. butter (do not substitute)
   1 (6 oz.) pkg. chocolate chips (I use Nestle's milk chocolate)
   1/4 c. chopped nuts (do not omit)

   Preparation : 
      In a foil-lined 13"x9" cake pan (grease the foil with butter),
   arrange the graham crackers.  Entire bottom of pan must be covered
   with graham crackers, you might have to break to make an even fit. 
   In medium saucepan, combine the brown sugar and butter and bring to
   a boil. Remove from heat, pour over graham crackers.  Bake in 400
   degree oven for 5 minutes. Remove and immediately sprinkle with
   chocolate chips and as soon as the chips are soft, spread over the
   top of the cracker crust.  Sprinkle with nuts. Chill at least 30
   minutes or until chocolate is set.  Break into pieces of all shapes
   and sizes (like English toffee candy).  Store in refrigerator. 
   These freeze nicely.  Yield: at least 24 bits and pieces. 

Peanut Butter Roll

  ----- Original Message ----- 
  From: Judy 
  To: phaedrus
  Sent: Monday, December 16, 2002 7:47 AM
  Subject: Candy Recipe

  My mother made candy using confectioner's sugar and peanut 
  butter rolled into a "log" and then sliced so the pieces 
  looked like pinwheels.  My mother is no longer alive and 
  my sister won't give me the recipe.  I've tried for months 
  to find the recipe on all the internet sites but have had 
  no luck.  Can you help?

  I know this recipe goes back at least 60 years but I can't 
  find it in any recipe books like Fanny Farmer.

  Thank you,


Hello Judy,

Try the ones below.


  Peanut  Butter  Roll

   Ingredients : 
   1 box powdered sugar
   1/2 stick margarine
   1 tsp. vanilla
   Creamy peanut butter

   Preparation : 
      Cream sugar and margarine, adding enough milk to make a stiff
   dough. Roll out on waxed paper, spread with peanut butter.  Roll up
   and chill for at least 1 hour.  Slice into narrow slices.  Keep
   Peanut  Butter  Roll  Candy

   Ingredients : 
   1 1/2 boxes powdered sugar
   1 stick very soft butter
   16 oz. jar peanut butter
   1 tsp. milk

   Preparation : 
     Mix soft butter and 1 box sugar and milk together with a fork;
   make soft ball.  Pour a coating of sugar on a sheet of wax paper;
   sprinkle sugar on ball to keep from sticking.  Put another piece of
   wax paper over ball.  Roll out the ball thin.  Remove top wax paper
   and spread on peanut butter.  Roll up and cut into pin-wheel pieces.
    Cool in refrigerator about 1 1/2 hours and serve.   

Jamaican Coconut Drops

From: Miriam
To: phaedrus
Subject: some help for the helper!
Date: Sunday, December 15, 2002 4:49 AM

You are the first site I check each day after e-mail: Wonderful
wonderful wonderful!

Perhaps I can help you a bit . . . there was a request for 
Bustamante Backbone.  Here's a recipe for a Jamaican Candy 
that sure sounds like the reader's request:

Jamaican Coconut Drops
By the Canadian Living Test Kitchen

Coconut lovers will delight in these chewy, fudgy mounds.

1 Fresh coconut  1 
2-1/2 cups Packed dark brown sugar 625 mL 
3/4 cup Water  175 mL 
2 tbsp Cider vinegar  25 mL 
1 tbsp Minced gingerroot  15 mL 
Pinch Salt  Pinch 
1 tsp Vanilla  5 mL  

Using small screwdriver, pierce “eyes?of coconut; drain liquid. 
Using hammer, break coconut into manageable pieces. With sharp 
knife, pry white coconut meat away from shell. Pare off any 
brown skin attached to meat. Chop enough coconut meat into 
1/2- x 1/4-inch (1 cm x 5 mm) pieces to make 2 cups (500 mL).

In large deep saucepan, combine coconut, sugar, water, vinegar, 
ginger and salt; bring to boil, stirring constantly. Reduce heat 
to medium; cook, wiping down any crystals on side of pan with 
pastry brush dipped in water, for 20 to 30 minutes or until 
candy thermometer registers soft-ball stage of 234 to 240°F 
(112 to 116°C), or 1/2 tsp (2 mL) syrup dropped into cold water 
forms soft ball that flattens when removed from water. Remove 
from heat. Pouring away from you, pour into large shallow bowl, 
without scraping side of pan. Let cool on rack to 125°F (52°C),
about 30 minutes.

With clean wooden spoon, beat in vanilla; beat for 1 minute or 
until light and slightly thickened. Quickly drop into 1-1/4-inch 
(3 cm) wide mounds onto greased baking sheets. Let stand until 
firm. (Make-ahead: Layer between waxed paper in airtight container 
and store at room temperature for up to 2 weeks.) 

Makes 24 pieces. 

Thanks, Miriam!


See also:

Jamaican Coconut Candy

Bustamante Backbone 1

Bustamante Backbone 2


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