(I've shared this video before... but it's one of our favorites -- and how perfect for the day!)
And, we have to share again our very favorite chocolate cake recipe. This is the richest, creamiest, chocolatey-est cake imaginable!
Tunnel of Fudge Cake
(The real thing; From Scratch)
1 3/4 c. butter, softened
1 3/4 c. granulated sugar
2 c. powdered sugar
2 1/4 c. all-purpose flour
3/4 c. cocoa
2 c. chopped walnuts
Beat butter and granulated sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar, blending well. By hand, stir in flour, cocoa and walnuts until well blended. Batter will be quite thick.
Spoon batter into greased and floured 12 cup Bundt pan or 10 inch angel food tube pan and smooth out evenly. Bake at 350 degrees for 58 - 62 minutes. Cool upright in pan on cooling rack, 1 hour. Invert onto serving plate. Cool completely. Spoon glaze over top of cake, allowing some to run down sides. yields 16 servings.
* Note. Nuts are essential for success of this recipe. Because cake has soft tunnel of fudge, ordinary doneness tests cannot be used. Accurate oven temp and baking time are critical.. In altitudes above 3500 feet, increase flour to 2 1/4 cups plus 3 tablespoons.
3/4 c. powdered sugar
1/4 c. cocoa powder
1 1/2 - 2 tsp. milk
Combine sugar, cocoa and milk in small bowl and whisk until well blended. Adjust to thick pouring consistency.