Upside-Down Chocolate Cupcakes
INGREDIENTS:
3 1/2 Sticks butter or margarine, 2 1/4 c Flour
-softened (14 oz) 1 c Unsweetened cocoa powder
1 3/4 c Sugar 2 c Chopped walnuts (8 oz.) **
6 Eggs 1 1/2 tb (to 2 Tbsp.) milk
2 3/4 c Powdered sugar
3 1/2 Sticks butter or margarine, 2 1/4 c Flour
-softened (14 oz) 1 c Unsweetened cocoa powder
1 3/4 c Sugar 2 c Chopped walnuts (8 oz.) **
6 Eggs 1 1/2 tb (to 2 Tbsp.) milk
2 3/4 c Powdered sugar
"In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:"
1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. 4. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered.
** Nuts are essential for the success of this recipe.
1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. 4. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered.
** Nuts are essential for the success of this recipe.