Cook’s Corner

Tunnel of Fudge cake still a Bake-off favorite


Sleuth’s Corner

Q. Years ago there was a great sub shop on Eighth street called Georges. We would eat there all the time and order giant Italian subs covered with onions. They were so big we could barely eat half. And there were onion rings that were enormous. Does anyone have a recipe for the subs or the onion rings they used to serve? It would bring back a lot of great memories. Thank you.

Jennifer M. Lopez, Miami


Tunnel of Fudge Cake

1 3/4 cups sugar

1 3/4 cups margarine or butter, softened

6 eggs

2 cups confectioners’ sugar

2 1/4 cups unbleached flour

3/4 cup unsweetened cocoa

2 cups chopped walnuts


3/4 cup confectioners’ sugar

1/4 cup unsweetened cocoa

4 to 6 teaspoons milk

Heat oven to 350 degrees. Grease and flour a 12-cup fluted Bundt pan or 10-inch tube pan. In a large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add confectioners’ sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake at 350 degrees for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Makes 16 servings.

Per serving: 531 calories (52 percent from fat), 32 g fat (5.7 g saturated, 11.8 g monounsaturated), 70 mg cholesterol, 7.9 g protein, 58.9 g carbohydrates, 2.9 g fiber, 262 mg sodium.


Fluffy Fruit Salad Dressing

2 eggs slightly beaten

1/2 cup sugar

1/3 cup orange juice

1/3 cup lemon juice

1 teaspoon grated orange peel

2 cups sour cream

Combine eggs, sugar and orange juice in saucepan. Cook over medium heat, stirring constantly till thickened. Blend in lemon juice and orange peel. Cool. Gently fold in sour cream. Cover and chill. Serve over mixed fruit. Makes about 2 1/2 cups, 10 generous servings.

Per serving: 134 calories (56 percent from fat), 8.6 g fat (4.7 g saturated, 2.3 g monounsaturated), 57 mg cholesterol, 2.1 g protein, 12.8 g carbohydrates, 0 fiber, 45 mg sodium.

Main Dish

Chicken Spaghetti Louisiana Style

1 large chicken

1 stick butter

1 large onion, chopped

3 ribs celery, chopped

1 bell pepper, chopped

1 bunch green onions, chopped

1/2 bunch parsley, chopped

1 (16-ounce) can tomato sauce

1 (10-ounce) can condensed tomato soup

1 to 2 tablespoons Worcestershire sauce (optional)

Hot pepper sauce to taste

Salt and pepper to taste

1 pound spaghetti or vermicelli

8 slices American cheese

Place chicken in a pot, cover with water and bring to a boil. Cover, reduce heat to simmer and cook 1 hour. Let cool, reserving stock, and then skin and debone chicken and pull into bite-size portions.

Melt butter in a heavy skillet and saute onions, celery, pepper and green onions until the onions are clear. Add the parsley, tomato sauce and soup. Stir in Worcestershire sauce if using. Season to taste with salt and pepper. Add the boned chicken and simmer about 1 hour, adding reserved chicken broth as needed if sauce gets too thick.

Cook the pasta al dente in the remaining chicken broth, then drain thoroughly. Toss with the sauce and place in a 9-by-13-inch casserole. Top with cheese and bake 20 minutes in a 350-degree oven, or until cheese melts. Makes 8 servings.

Per serving: 571 calories (38 percent from fat), 24 g fat (13 g saturated, 6 g monounsaturated), 116 mg cholesterol, 3.2 g protein, 56 g carbohydrates, 6.8 g fiber, 1,158 mg sodium.


Spanish-style Fruit Salad

2 cups baby lettuces, rocket (arugula) or spinach

2 oranges, peeled, sliced and seeded

1 cup seedless grapes, halved

1/4 cup fresh flat-leaf parsley

1/2 sweet red onion, sliced thin

1/2 cup crumbled blue cheese

1 tablespoon sherry vinegar

3 tablespoons olive oil

Freshly ground pepper to taste

1/8 teaspoon adobo or other seasoning salt

Paprika for garnish

Line a bowl with the lettuces. Add the fruits, then scatter the parsley and onions on top. Follow with the cheese. Shake the vinegar and olive oil, pepper and salt together and drizzle over all. Shake some paprika on top. Makes 4 servings.

Per serving: 239 calories (55 percent from fat), 15.2 g fat (4.6 g saturated, 8.7 g monounsaturated), 12.6 mg cholesterol, 5 g protein, 22.8 g carbohydrates, 2.4 g fiber, 244 mg sodium.

Q. I was pleased to see the recipe in your column for coconut tunnel Bundt cake. I have been trying with varied success to make the Tunnel of Fudge cake that used to come as a boxed mix. Can you please print a recipe? It is my son’s favorite.

Ruth Eastenson, Eau Clair, Wisc.

Though Pillsbury no longer makes the cake mix, the Tunnel of Fudge recipe is arguably the most popular one to come out of the Bake-Off contests. It goes back to 1966, when it was the prize winner for Ella Helfrich of Houston, Texas. Here’s the recipe from Pillsbury; there is no separate recipe for the tunnel — “mysteriously develops a ‘tunnel of fudge’ — filling as it bakes. “ Don’t scrimp on the nuts, or it won’t work!

Q. Have you ever heard of chickensketti? (I’m not sure of the spelling). When I was in college I spent part of one summer with my roommate’s family in Louisiana. They made this dish at least once a week and I loved it, though it was nothing like my Italian mama’s chicken cacciatore. For one thing, it was topped with American cheese.

I do indeed know Chicken Spaghetti as made in Louisiana. It has some hallmarks of Creole cooking — chopped celery, bell pepper and onion — and some ingredients gourmands would no doubt shake their heads at, but like you I love it despite my Italian roots! There are many variations on the theme, but this one touches all the bases!

Fruit Salad

Marilyn Smith asked for help re-creating a salad her late neighbor used to make when oranges were ripe on her backyard tree. She described the salad as “bits of orange, tossed greens and crumbled cheese” with a vinaigrette dressing.

Julianna of Key Biscayne says the salad is familiar to her, as it is commonly served in her native Spain. “Most housewives have their own version, but it is really quite simple. We use a more bitter orange and a local cheese rather than what you find here, but otherwise it is easy to duplicate.“ Her recipe calls for blue cheese as a substitute.

Susan Corrigan sent a very different recipe, this one for an orange-flavored fluffy dressing. While Julianna’s salad is a great first course, Corrigan’s would be perfect as either a salad or a dessert alternative.

Corner Feedback

In response to the request for a recipe mimicking the hard-to-find O’Henry candy bar, Renee Falitz let us know about To the Moon in Fort Lauderdale. “I have found the most obscure candy at this store, including Bonamo Turkish Taffy and Bats. I thought everyone knew about this store but I keep seeing suggestions to readers to check the web. It is a destination store. Go to Rosies after for a burger.”

To the Moon was named after the owners’ parents whose names were Ralph and Alice, just like the characters on The Honeymooners, Falitz says, where Ralph, Jackie Gleason’s character, was fond of threatening to send Alice and other perceived miscreants to the moon.

I checked with owner Antonio and he assures me he carries O’Henry bars among the 12,000 items in his store at 2205 Wilton Dr. The store specializes in “every famous hard-to-find candy and bulk candy from 1806 to current day,” that is still being manufactured, along with equally hard to find groceries (such as Junket), soda pop (Moxie), imported foods and collectible toys.

Send questions and responses to or Food, 1 Herald Plaza, Miami, FL 33132. Personal replies are not possible.

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