Inicio » Recetas » Cristina's Tunnel Of Fudge Cake

Receta Cristina's Tunnel Of Fudge Cake

Name: Cristina's Tunnel Of Fudge Cake
Ingredients: 1 3/4 c. Sugar; 1 3/4 c. Butter - softened; 6 x Large eggs; 2 c. Powdered sugar; 2 1/4 c. All-purpose flour; 2 c. Walnuts - minced; 3/4 c. Unsweetened cocoa; 3/4 c. Powdered sugar; 1/4 c. Unsweetened cocoa; 2 Tbsp. Lowfat milk; 1 pt Raspberries; 2 Tbsp. Sugar; 1 tsp Lemon juice

de Global Cookbook

Add a photo

click to rate

0 votos | 1202 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1 3/4 c. Sugar
1 3/4 c. Butter - softened
6 x Large eggs
2 c. Powdered sugar
2 1/4 c. All-purpose flour
2 c. Walnuts - minced
3/4 c. Unsweetened cocoa
3/4 c. Powdered sugar
1/4 c. Unsweetened cocoa
2 Tbsp. Lowfat milk
1 pt Raspberries
2 Tbsp. Sugar
1 tsp Lemon juice

Direcciones

Directions: Cake - Preheat oven to 350 degrees. Butter and flour a tube pan. In a large bowl, beat together sugar and butter with a hand mixer till light and fluffy. Add in Large eggs one at a time, beating well after each addition. Gradually add in powdered sugar. By hand, stir in flour, walnuts and cocoa. Pour into prepared pan and bake for 1 hour.
Remove from oven and cold in pan for 1 hour. Invert onto serving plate.
Glaze - Whisk together all ingredients and drizzle over the cake.
Raspberry sauce - Place ingredients in blender and puree till smooth.
Strain to remove seeds. Serve with cake.