PEANUT TUNNEL OF FUDGE BUNDT CAKE

This is probably the Best Bundt cake I have ever ever tasted. No wonder...

 January 1966, Ella Rita Helfrich entered this exact recipe in the

annual Pillsbury Bake-Off. I added a twist to the glaze and a surprise her Tunnel of Fudge Cake-

a chocolate Bubdt cake with a soft fudge center.

Elle Rita didn't win the contest (she took the $5,000 second-place prize),

but her cake started a craze!!!!!

Pillsbury received more than 200,000 letters and phone calls asking about the pan.

50 years ago home baker from Houston single-handedly brought back the 

Bundt pan back from the brink of extinction.

The Nordic Ware company in Minneapolis had produced the flute tube pan for more than a decade,

but sales were so low they were thinking about discontinuing it. Thanks to" Ella Rita" Nordic Ware started manufacturing Bundt pans seven days a week to keep up with the demand.

Ella Rita was featured in magazines and newspapers and made regular department-store appearances to autograph Bundt for excited fans and I would have been one of them. When she died last July at the age of 98 more than 60 million Bundt pans had been sold, and the Tunnel of Fudge Cake remains the most requested recipes."Happy 50th Anniversary Bundt Cake".

Just warning to you, there are so many tasting ingredients in the recipe 

so get ready. Yes, those are Honey-Roasted Peanuts.

Eggs and Egg Yolks

Of course lots of BUTTER.

Whip it…

You know there would be sugar involved.

Cant stop with just white sugar. Brown sugar too.

Whip the sugars & butter.

Pour in all the eggs.

No I am not kidding. Add in now more sugar, Confection's and cocoa powder.

Seriously, just get me a SPOON now!

 Honey Roasted Peanuts and flour are in.

A must….Taste

The 50th Year Anniversary Bundt Pan is generously coated with cooking spray.

Finally off to the oven.

I will take care of these…Wink Wink.

This is how you get this Bundt cake out.

Wait for it…

Ta- Da, and we are not even done yet.

Make the Glaze. Yes more sugar, milk, peanut butter and vanilla.

Absolutely nothing wrong with MORE.

Lets Glaze!

Omg, how good does this look but wait till you see inside.

Quick taste before we slice.

Ooey Gooey Fudge Center With Honey Roasted Peanuts.

You will completely fall in love this Bundt Cake.

Lets drink a glass of milk in a Champagne Glass and have a Toast.

 Happy 50th Year Anniversary 

 Bundt Pan.

Thank you Ella Rita Helfrich for the best

 Bunt Cake I have ever tasted. #LOVE

And Now For

The Recipe!

INGREDIENTS

cooking spray

2 1/4 cups all-purpose flour

2 cups honey-roasted peanuts

4 large eggs plus 2 egg yolks

2 1/2 sticks unsalted butter, cut in to pieces

1 1/2 cups granulated sugar

1 cup packed dark brown sugar

1/3 cup roasted peanut oil

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1 1/2 cups confections' sugar

3/4 cup unsweetened cocoa powder

GLAZE

1 1/2 cups confectioners' sugar

3 tablespoons milk

1 cup creamy peanut butter

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1. Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees. Generously coat a 10-15 cup Bundt pan with cooking spray. Combine the flour, peanuts, in a large bowl. Lightly stir the eggs and egg yolks in a bowl with a folk until they are just streaky; set aside

2. Beat the butter in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the granulated sugar, then the brown sugar and beat until fluffy, about 4 minutes. beat in the peanut oil, vanilla and salt; scrape down the sides of the bowl. Reduce the mixer speed to low and add the beaten eggs in three additions. Beat in the confectioners' sugar and cocoa powder until just combined; do not over mix. Fold in the flour-peanut mixture with a rubber spatula.

3. Pour the batter into the prepared Bundt pan and spread it evenly. Bake 45 minutes (be careful not to over bake). Transfer to rack and let cool completely in the pan, 3 hours.

4. Make the glaze; Whisk the confectioners' sugar, milk, peanut butter, vanilla and salt in a medium bowl until smooth. Invert the cake onto a plate and pour the glaze on top

Enjoy!