There are many variations of the original 1966 Pillsbury Bake-Off recipe. It's easy to understand why. How pudding-like the center is depends on time and temperature, the proportion of sugar to flour and the protein content of that flour.
Pillsbury test kitchens created this version, which is widely available online, including on Nordic Ware's Web site.
Servings: 12 - 14
- For the cake
- 3 1/2 sticks (14 ounces) butter, at room temperature, plus more for the pan
- 1 3/4 cups granulated sugar
- 6 large eggs
- 2 cups confectioners' sugar
- 2 1/4 cups flour, plus more for the pan
- 3/4 cup unsweetened cocoa powder
- 2 cups (8 ounces) chopped walnuts
- For the glaze
- 3/4 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 to 3 tablespoons milk
Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Butter a 12-cup Bundt pan. Dust with flour and shake out any excess.
For the cake: In a large bowl using an electric mixer, beat the butter and granulated sugar until light and fluffy, 1 to 2 minutes. Add the eggs, 1 at a time, beating well after each addition.
Gradually add the confectioners' sugar, beating until combined. Using a spoon, stir in the flour, cocoa and nuts, and mix until combined. Scrape the batter into the prepared pan and spread it evenly.
Bake for 56 to 58 minutes. (Because this cake has a soft center, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. The surface will have a thin crust but will not appear to be done.) Transfer the pan to a wire rack to cool for 1 hour. Invert onto a serving plate and set aside to cool completely.
For the glaze: In a small bowl, combine the confectioners' sugar, cocoa and 1 1/2 tablespoons milk. Mix until well blended, adding some of the remaining milk, 1/2 tablespoon at a time, if necessary to achieve a spreadable consistency.
Spoon the glaze over the top of the cooled cake, allowing some to run down the sides.
From the Pillsbury test kitchens.
Tested by Bonnie Benwick.
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