Harbour Tunnel Recipes

HARBOUR TUNNEL

Steps:

• Mix in a tumbler and enjoy!

HURRICANE COCKTAIL

Steps:

• Combine dark rum, light rum, passion fruit syrup, and lime juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.

TUNNEL OF FUDGE CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan.
• For the cake: In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
• Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour, cocoa and walnuts until well blended.
• Spoon batter into greased and floured pan; spread evenly.
• Bake at 350°F 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.
• For the Glaze: In small bowl, combine powdered sugar, 1/4 cup cocoa enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
• High Altitude (3500-6500 ft).
• Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.

TUNNEL OF FUDGE CAKE

Steps:

• Preheat oven to 350°F Grease a 12-cup Bundt pan with butter and dust with flour.
• Combine flour and cocoa powder and set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add confectioners' sugar and mix thoroughly. Stir in flour mixture by hand until well blended. Gently stir in nuts. (Batter will be thick.) Spoon batter into prepared pan.
• Bake 45 to 50 minutes or until the top is set and the edges begin to pull away from sides of pan. Cool upright in pan on wire rack for 1 1/2 hours to allow fudge to set. Invert onto serving plate to cool thoroughly.
• To prepare glaze, combine confectioners' sugar and cocoa. Add 2 tablespoons milk. Mix thoroughly, adding only enough milk to create a smooth but pourable glaze. Spoon glaze over top of cake, allowing some to run down sides.