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More all-time favorite recipes
Published: 12/9/2012 10:52 AM
Last Modified: 12/9/2012 10:54 AM

In Sunday’s Scene section we ran a list – in no particular order – of ten recipes frequently requested at the Tulsa World.

Some of the recipes were printed in the paper, but here are a couple more.

The Tunnel of Fudge cake was originally made with a frosting mix that Pillsbury discontinued, but home cooks came up with at least two others versions of the cake that were published in the Tulsa World.

Tunnel of Fudge Cake
Makes 12 to 14 servings
Cake:
31/2 sticks butter or margarine (13/4 cups), softened, plus more for greasing pan
21/4 cups all-purpose flour, plus more for flouring pan
13/4 cups granulated sugar
6 large eggs
2 cups confectioners' sugar
3/4 cup unsweetened cocoa powder
2 cups (8 ounces) chopped walnuts
Glaze:
3/4 cup confectioners' sugar
1/4 cup cocoa
11/2 to 2 tablespoons milk
1. Heat the oven to 350 degrees. Grease a 12-cup Bundt pan or 10-inch angel cake pan. Dust with flour and tap out the excess.
2. In a large bowl, beat the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, for 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition. Gradually add 2 cups confectioners' sugar, beating until well-blended.
3. By hand, stir in 21/4 cups flour, 3/4 cup cocoa and the nuts; mix until well-blended. Spoon the batter into the prepared pan and spread evenly.
4. Bake at 350 degrees for 58 to 62 minutes. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.) Let the cake cool upright in the pan on a rack for 1 hour, then invert onto a serving plate and let cool completely.
5. To make the glaze: In a small bowl, combine 3/4 cup confectioners' sugar, 1/4 cup cocoa and 11/2 tablespoons milk. Mix until well blended, adding the remaining 1/2 tablespoon milk to make a spooning consistency. Spoon the glaze over the top of the cooled cake, allowing some to run down sides. Store the cake tightly covered.
This is the second version of the cake.

Tunnel of Fudge Cake
Makes 16 servings
Filling:
11/2 cups milk
13/4-ounce package chocolate fudge pudding
and pie filling mix (not instant)
1 6-ounce package chocolate chips
Cake:
11/3 cups sugar
3/4 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla
4 eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 cups chopped walnuts
Glaze:
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
1. For filling, combine 11/2 cups milk and the pudding mix in a medium saucepan. Cook as directed on package. Add chocolate chips; stir until melted. Set aside.
2. Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. In a large bowl, combine sugar, butter and shortening; beat well until light and fluffy. Add vanilla and eggs; mix well.
3. Lightly spoon flour into measuring cup; level off. Add flour, 1/2 cup cocoa, baking powder, salt and milk to mixture and beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts.
4. Reserve 2 cups of the batter.
5. Pour remaining batter into prepared pan. Spoon filling in ring on top of batter, making sure it does not touch the sides of the pan. Spoon reserved batter over filling.
6. Bake for 50 to 60 minutes or until the cake springs back when touched lightly in center. Cool 1 hour. Remove from pan. Cool 11/2 more hours or until completely cooled.
7. For the glaze, blend ingredients in a small bowl, adding enough milk to create the desired drizzling consistency. Spoon over cake, allowing some to run down the sides. Cut with a serrated knife. This is best served the same day; store remaining cake in refrigerator.


Tulsa Public Schools Cinnamon Rolls
Makes 12 rolls
1 package yeast
1 egg
1 1/2 cups water
6 tablespoons powdered milk
3/8 cup sugar
5 cups flour
3/8 cup shortening
1 teaspoon salt

1. Dissolve yeast and sugar in lukewarm water. Add melted shortening and beaten egg. Add flour, powdered milk and salt; mix thoroughly.
2. Cover, and let rise until double in a warm place. Work down, and roll to 1 1/4-inch thickness.
3. Brush with butter, then sprinkle with cinnamon mix (see below).
4. Roll up lengthwise; cut into 12 (2 1/2-inch) rolls. Place on greased tray; let rise until double. Bake in 400-degree oven for 20-25 minutes.
5. Brush with glaze (see below).

Cinnamon Mix
1 cup brown sugar
1 1/2 tablespoons cinnamon
1/2 cup white sugar

1. Combine thoroughly.

Glaze
1/2 box powdered sugar
1/4 cup melted butter
Enough water or milk to make spreading consistency

1. Mix and spread on the rolls.





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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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