Friday, July 21, 2006

Amazing Tunnel Cake

This recipe comes from a library book which features homemade cake recipes, no mixes. Unfortunately, I returned the book without making note of the title or author, so I can't give credit. I just looked at the library's website, but they don't have pictures (and neither does Amazon), but I think it was this one: Good Old Fashioned Cakes, by Susan Kosoff. The cake turned out just like the book described! Look at the pictures and see what you think. This is the first recipe that I took a picture of and it was immensely satisfying. Then I took pictures of a few more treats that I made. Then I started taking pictures of my dinners. Now I can't stop, lol! I'm addicted!

Amazing Tunnel Cake
This butter cake has a fudgy center. My kids thought this looked really cool. They also thought it tasted great!

3/4 cup Chocolate Syrup (recipe follows)
2 2/3 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup milk
1/4 teaspoon baking soda
Chocolate Glaze (recipe follows)

1. Make Chocolate Syrup.
2. Position rack in lower third of oven; preheat to 350 degreesF. Grease a 10 by 4 inch tube or a 12 cup bundt pan; dust with flour.
3. In a medium bowl, whisk or stir together flour, baking powder, and salt; set aside.
4. In a medium bowl, and using electric beaters, cream butter until light and smooth. Add sugar in several additions, beating until mixture is light and fluffy. Slowly pour in beaten eggs, beating until mixture is light, fluffy, and smooth. Beat in vanilla.
5. Using a large rubber spatula, alternately stir in dry ingredients and milk, beginning and ending with dry ingredients, and blending well after each addittion. Pour two thirds of the batter into prepared pan, spreading evenly.
6. Add baking soda to Chocolate syrup; stir thoroughly. Pour Chocolate Syrup into remaining batter, blending thoroughly. Pour chocolate batter over vanilla batter, spreading evenly. Do not stir batters together.
7. Bake 50 to 55 minutes, or until cake tester inserted in center comes out clean. Remove pan to wire rack. Cool 10 minutes before loosening cake from pan with a knife and removing. Finish cooling right side up on rack. If desired, pour warm Chocolate Glaze over the cake, letting it run down the sides, or dust with confectioners' sugar.

1/2 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup light corn syrup
1/2 cup hot water
1/2 teaspoon vanilla extract

Combine sugar, cocoa powder, corn syrup, and the water in a small, heavy saucepan. Cook and stir over low heat until completely blended; simmer 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature before using.

2 squares (2 ounces) semisweet chocolate
2 tablespoons butter
1/4 cup granulated sugar
2 tablespoons light corn syrup
pinch salt
1/4 cup heavy cream
2 teaspoons cornstarch
1 teaspoon vanilla extract

1. Combine chocolate, butter, sugar, corn syrup, and salt in a small, heavy saucepan. Cook over low heat, stirring occasionally until chocolate and butter melt and sugar dissolves.
2. Combine heavy cream and cornstarch in a measuring cup, stirring until well blended. Pour into chocolate mixture; cook over medium heat, stirring constantly until mixture begins to boil. Remove from heat; stir in vanilla. Cool glaze in pan 5 minutes, stirring occasionally, before pouring over cooled cake.

1 comment:

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this