This recipe is an old clipping from Redbook magazine. I have no idea which issue or how long ago I acquired it. It has a little note at the top that says a fudgy center appears after the chocolate-almond batter is baked. The note calls it a trick, which makes me think it came from an October issue.
Amazing Fudge-Tunnel Cake
Cake
1 ¾ cups butter or margarine, softened
1 ¾ cups granulated sugar
6 large eggs
½ teaspoon almond extract
2 cups confectioners’ sugar
2 ¼ cups all-purpose flour
2 cups chopped blanched almonds, toasted
¾ cup unsweetened cocoa powder
Glaze
¼ cup heavy cream
3 1-oz. squares semisweet chocolate
2 tablespoons butter or margarine
Candied violets, optional
Fresh mint leaves, optional
Preheat oven to 350 degrees. Grease and flour 10-inch tube pan.
In large bowl with electric mixer at high speed, beat 1 ¾ cups butter, granulated sugar, eggs, almond extract and confectioners’ sugar about 3 minutes until light and fluffy.
In medium-size bowl combine flour, almonds and cocoa powder; stir into butter mixture until just blended.
Spoon batter into prepared pan; smooth top with rubber spatula. Bake 1 hour until firm to the touch and sides of cake shrink slightly from sides of pan. Cook cake in pan on wire rack 1 hour; invert onto serving platter to cool completely.
Glaze
In small heavy saucepan over medium-low heat, stir cream, chocolate and 2 tablespoons butter until chocolate and butter are melted and mixture is smooth. Remove from heat; cool completely.
Serve
Spoon cooled glaze over top of cake. Decorate cake with candied violets and mint leaves, if desired.
Makes 16 servings.
