We hopped into the way-back machine for this week's recipe for the Tunnel of Fudge Cake. In 1966, Ella Helfrich invented this cake to win the Pillsbury Bake-Off contest. The cake was so popular that ...

Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after ...

Serves 12 to 14. Note: For additional flavor, toast the nuts (spread in a single layer on a baking sheet and bake 5 to 10 minutes at 350 degrees, shaking pan once or twice during baking, until they ...

Heat Oven to 350 degrees F. Grease and flour 12 cup Bundt pan. In large bowl beat butter and granulated sugar until light and fluffy. Add eggs, one at a time beating well after each addition.

It’s round two of the continuing tunnel of fudge cake project today, and we hear from Lynnwood cook Marlys Hellbusch, “After reading the Sept. 15 Forum, I have the recipe Jeanette Fabello is looking ...

Last week, I steeled my courage, pulled out my stand mixer, and prepared to bake the cake that, ever since I heard of its existence, has been my culinary white whale. Yes, once again I would attempt ...

This is the cake that started America’s Bundt pan mania. Ella Rita Helfrich's prize-winning version used the now discontinued Pillsbury Double Dutch Buttercream Frosting Mix. Fortunately, the Doughboy ...

The made-in-Minnesota Bundt pan and the Star Tribune’s Taste section have enjoyed a long, fruitful relationship. The earliest Bundt recipe to appear in Taste was published on Nov. 24, 1969, nine weeks ...

Heat Oven to 350 degrees F. Grease and flour 12 cup Bundt pan. In large bowl beat butter and granulated sugar until light and fluffy. Add eggs, one at a time beating well after each addition.