Mel Gresham, here, blogging for Kath Rutledge. She asked me to fill in for her here this month because she’s busy trying to catch up on knitting baby hats for the TGIF one thousand hat challenge. TGIF—that’s Thank Goodness It’s Fiber—is the needlework group that meets at Kath’s business, the Weaver’s Cat. We’re on target to knit and donate one thousand baby hats to the hospital by the end of the year. Kath, despite owning a fiber and fabric shop, is not the fastest woman with two knitting needles. That’s probably because she spent her professional life as a textile preservation specialist and let her needle skills grow rusty.
When I asked Kath what I should blog about today, she said, “Anything you want. Or you can just post a recipe and pictures . . .” That’s when I got suspicious and I asked her if she had any particular recipe in mind. She hemmed and hawed and finally said, “How about Tunnel of Fudge?” Uh huh. I should’ve known. I think she might be addicted to my dark chocolate tunnel of fudge cake studded with aromatic and delectable crystallized ginger. And come to think of it, why wouldn’t she be? I might be addicted to it, too, if I let myself get carried away. Don’t believe me? I dare you to give the cake a try and not fall in love (just don’t look too closely at things like cholesterol and calories). Here’s the recipe.
Tunnel of Fudge with Ginger
1 cup white sugar
¾ cup brown sugar
1 ¾ cups butter, softened
2 cups powdered sugar
2 ¼ cups unbleached white flour
¾ cup unsweetened cocoa
2 teaspoons vanilla
1 ½ cups chopped, crystallized ginger
¾ cup powdered sugar
¼ cup unsweetened cocoa
- Preheat oven to 350º F. Grease and flour a 10-inch Bundt or tube pan.
- In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs 1 at a time. Gradually add the 2 cups of powdered sugar, blending well. Stir in flour and remaining cake ingredients. Pour batter into prepared pan. Spread evenly.
- Bake at 350ºF. for 45 to 50 minutes or until top is set and edges are beginning to pull away from the sides of the pan. Cool in pan on a wire rack for 1 ½ hours. Turn out onto serving plate and cool completely.
- Combine glaze ingredients in small bowl, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
If you like the sound of this cake, be sure to stop by my café the next time you’re in Blue Plum, Tennessee. Chocolate and ginger – Mm-mmm. What flavors and scents are you helpless to resist?
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