I only tried the "Original Tunnel and Fudge Cake", & the rest are collection
(never tried.) See if you like any of them.

regards,
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Bundt - the pan that launched a million cakes

In 1946, David Dalquist Sr. returned from naval duties and founded the Nordic
Ware company. One day, a trio of "very nice ladies", Dalquist recalls, from the
local Hadassah chapter of Minneapolis, approached him with a request to produce
a "bund pan" similar to a hand-made mold that the chapter's president had
inherited from her European grandmother. Eager for opportunities to get his
then-fledgling company going, the young engineer was happy to accommodate the
request.
The generic name was German - 'bund' meant 'a gathering'. A "bund cake"
suggested a cake that was suitable for a gathering. Dalquist added the "t" to
bund in order to make it unique (and 'trademarkable').
For a couple of years, the pan did well. Home makers found the fluted design
well suited to a variety of quick breads and pound cakes. Magazine editors
began using the pan for stylized food shots. When several contestants in the
1966 Pillsbury Bake Off contest used the pan, it took off. Pillsbury went on to
create an entire line of Bundt cake mixes and increased its sales dramatically.
These days, Nordic Ware estimates there are more than 40 million original Bundt
pans in use.
The appeal of the Bundt is that it makes a homespun scratch cake elegant by
virtue of its unique shape. As well, its fluted design makes for easy portion
control.
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Original Tunnel of Fudge Cake

From "Over 300 Delicious Ways to Use Your Bundt Brand Fluted Tube Pans" 1973,
by Northland Aluminum Products Inc. Minneapolis Minnesota (revised in l990 -
see Nordic Ware). Originally appeared as a Pillsbury Bake Off Contest Winner
and available at the Pillsbury site.
CAKE
1 3/4 cups unsalted butter, softened
1 3/4 cups sugar
6 large eggs
2 cups confectioner's sugar
2 1/4 cups flour
3/4 cup cocoa, measured then sifted
2 cups chopped walnuts (essential)
GLAZE
3/4 cup icing sugar
1/4 cup cocoa powder
1 -2 tablespoons milk
Preheat oven to 350 F. Grease and flour a 12 cup Bundt pan.
In a mixing bowl, beat the butter or margarine with the sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition. Gradually
add icing sugar. Blend well. Lightly spoon flour into measuring cup (this step
is important since too much flour results in a dry cake). Level off. By hand,
stir in remaining cake ingredients until well blended. Spoon batter into
prepared pan, spread evenly. Bake at 350 for 58-62 minutes. Cool upright in pan
on wire rack 1 hour. Invert onto serving plate.
Glaze: In a small bowl combine all glaze ingredients until well blended. Spoon
over top of cake, allowing some to run down sides. Serves 12-16.
N.B. - Since this cake has a "tunnel" of fudge or extra moist cake layer and an
ordinary doneness test cannot be used. Accurate oven temperature and baking
time are critical.

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New Wave Tunnel of Fudge Cake

The Tunnel of Fudge Cake revisited. Dramatic, elegant, easy and a real crowd
pleaser. This time the "tunnel" is filled with a generous ripple of sweetened
cream cheese and chocolate chips.
12-16 Servings
CAKE
1 cup white sugar
1 cup brown sugar
1 cup oil
2 large eggs, beaten lightly
2 teaspoons vanilla
3 cups unbleached all-purpose flour
3/4 cup cocoa, measured then sifted
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 cup warm, brewed coffee
TUNNEL FILLING
1/4 cup sugar
1 8 ounce package cream cheese, softened
1 teaspoon vanilla
1 egg
1 cup miniature semi-sweet chocolate chips
GLAZE (see below)
1 cup confectioner's sugar
3 squares unsweetened chocolate, melted and cooled
2 tablespoons unsalted butter
hot water to thin if needed
Preheat oven to 350 F. Generously grease a 12 cup or ten inch Bundt or tube
pan. Combine sugar, oil and eggs and beat for one minute until smooth. Add
remaining cake ingredients and beat on medium two to three minutes (use a whisk
of doing by hand). Set cake batter aside.
Filling: Cream sugar with cream cheese, then add vanilla, egg, and chocolate
chips and blend until smooth. Ladle half of batter into pan. Spoon filling
evenly over this layer. Cover with remaining batter. Bake for 70 minutes or
until cake tests done. Top should spring back when gently pressed.
Let cake cool at least 30 minutes before removing from pan. If cake sticks,
place on a warm burner to loosen. Cake firms up as it reaches room temperature.
Glaze: combine all ingredients to form a pourable glaze, thinning with water if
necessary. Pour over cooled cake. This cake freezes well and keeps several days
covered at room temperature.

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Rhubarb Apple Buttermilk Coffee Cake

Fresh or frozen rhubarb spruces up storage apples for a sweet and tart
coffeecake.

12 - 14 servings
RHUBARB APPLE FILLING AND TOPPING
4 teaspoons cinnamon
5 tablespoons sugar
3 cups sliced apples
3 cups fresh or frozen rhubarb, cut in 1/2 inch dice
CAKE
1 1/2 cups white sugar
1/2 cup light brown sugar
1 cup vegetable oil
4 teaspoons vanilla
1/2 cup buttermilk
1 tablespoon orange zest, finely minced
4 large eggs
1/4 teaspoon salt
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon fresh nutmeg
Preheat oven to 350 F. Generously grease a 12 cup Bundt (tube or angel food
cake) pan with vegetable shortening, making sure fluted wells are well-coated
with shortening. Lightly dust with flour.
Prepare rhubarb and apples and toss with sugar and cinnamon.
For cake, whisk together white sugar, brown sugar, oil, vanilla, and
buttermilk. Stir in eggs. Fold in salt, flour, baking powder and nutmeg.
Spoon a little over one third of batter into prepared pan. Cover with half of
apple mixture, then repeat with remaining batter and topping. Sprinkle top
lightly with additional sugar and cinnamon.
Bake for one hour or until done. Shake pan gently to loosen sides and bottom
before inverting onto a plate for serving.

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Carrot Pineapple Cake with Cream Cheese Glaze

A great, moist classic carrot cake. The lemon-scented cream cheese icing is
more of a thick glaze and is lighter and less sweet than a typical cream cheese
icing. The orange oil can be replaced with pure orange extract. The oil is
lighter and more flavorful.
12-14 Servings

CARROT CAKE
1 1/4 cups oil
2 1/4 cups sugar
4 eggs
2 teaspoons vanilla
1 tablespoon lemon juice
1/4 teaspoon orange oil
2 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup walnuts, coarsely chopped
1 1/2 cups grated carrots
1/2 cup diced pineapple, well drained
1/2 cup yellow raisins, plumped and well drained
CREAM CHEESE DRIP ICING
8 ounces cream cheese
1 tablespoon unsalted butter
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 tablespoon each, lemon and orange zest, finely minced
1 1/4 - 1 1/2 cups sifted confectioner's sugar

GARNISH
toasted slivered almonds
cinnamon
shredded carrots
Preheat the oven to 350 F. Lightly grease a 12 cup Bundt pan, 10 inch tube pan
or 9 inch angel food cake pan.
In a large bowl, whisk together the oil, sugar, and eggs. Stir in vanilla,
lemon juice, and orange oil. In a smaller bowl, stir together flour, salt,
cinnamon, baking powder and baking soda. Fold into wet ingredients, then add
carrots, nuts, pineapple and raisins, stirring well. Spoon into prepared pan.
Bake until cake springs back when gently pressed, about 60-70 minutes. Cool
well.
Cream Cheese Drip Icing: Soften cream cheese and cream with butter. Stir in
lemon juice, vanilla, and citrus zest. Fold in confectioner's sugar to make a
soft, drippy glaze. Drizzle over cooled cake. Allow to set. Recover excess and
glaze again.

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Banana Bundt With Milk Chocolate Frosting
If you were attracted by this recipe, odds are, you're one of those who always
opted for banana flavor when Popsicle time came around as a kid. Banana nuts
are born that way. Did you know bananas can be frozen (whole, unpeeled) until
needed? This recipe makes a statuesque Bundt cake. You may also use a 10-inch
angelfood pan.
1/2 cup unsalted butter
1/2 cup oil
1 3/4 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla
1 tablespoon very strong coffee or espresso
1 cup soured milk or Saco Buttermilk Blend (see note)
3 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
pinch cinnamon
1 1/2 cup pureed (very ripe) bananas
non-stick cooking spray
Soured milk / Buttermilk Blend:
Soured milk is made by combining 1 to 2 tablespoons of lemon juice with one cup
of whole milk. Let stand 2-3 minutes, then use in recipe. To use the Saco
product, add 1 cup of water to liquids and add 4 tablespoons of Buttermilk
Blend to the dry ingredients.
Frosting:
4 oz. milk chocolate - melted and cooled
1/3 cup cream
2 tablespoons unsalted butter - softened
2 to 3 cups confectioner's sugar
1/2 teaspoon pure vanilla
water as required
Preheat oven to 350 F. Generously coat a 12-cup Bundt pan or 10-inch tube or
angelfood pan with non-stick cooking spray.
In a large mixing bowl (or using an electric mixer), cream the butter, oil and
sugar. Add eggs, then vanilla and coffee. Add soured milk or Buttermilk Blend,
then dry ingredients, alternatively with banana puree. Mix on slow speed and
blend well.
Spoon or pour into prepared pan. Bake until cake tests done and springs back
when you touch it gently with fingertips (70-80 minutes). Cool well before
icing.
To make the frosting, melt chocolate and cream, then whip briskly with butter,
vanilla and most of the confectioner's sugar (adding water, if required, to get
a frosting consistency). Spread on cooled cake.
12-16 servings.