Tunnel of Fudge cake

I had Johna (whose baking prowess is already notorious) make Dad his favorite cake, the Tunnel of Fudge. The insides stay moist, so you have to check it by stabbing the side, not the center. Add a little cooled off coffee (like a quarter cup), and garnish it with icing and powdered sugar. It's a vintage cake, takes three types of sugar, and has a very complex taste.
Be sure to spoon the flower into the measuring cup for accuracy, and use all of the nuts, or it won't bake right.

It needs to cool in the pan for an hour or so before inverting. As always, grease and flour the pan and PREHEAT THE OVEN before you begin the batter. Set the butter and eggs out on the counter.

Clean as you go, or your filthy ass kitchen will take all of the success you would have felt with your cake, were you not such a lazy slob in the kitchen. You're baking a cake, not vandalizing an entire workspace. Wash, wipe, taste and trash as you go. It's good form. We're adults now. It's time to keep it professional, kids. Nothing impresses like good kitchen habits. Right?

TUNNEL OF FUDGE CAKE 

·            1-1/2 cups butter, softened

·            1 cup granulated sugar

·            3/4 cup brown sugar

·            2 (1-ounce) squares unsweetened chocolate, melted and cooled 

·            6 eggs

·            2 cups sifted powdered sugar

·            2 cups flour

·            2/3 cup cocoa

·            2 teaspoons vanilla

·            2 cups chopped pecans or walnuts

·            1/2 cup semisweet chocolate chips

·            1 teaspoon vegetable oil

1.             Grease and flour pan, preheat oven, set out butter and egg

2.             While melting the chocolate, cream sugars and egg. Use a double boiler or the microwave, just keep stirring it, or it'll scald and get hard and suck.

3.             Add the eggs, one at a time, then the cooled melted chocolate and the powdered sugar, then the flour, vanilla and nuts. 

4.             Pour and bake for 40-50 minutes, until the top is dry and shiny, and the sides can be poked clean.

5.             Let cool for an hour. After inverting onto a fancy cake plate (or at least a clean one), melt the rest of the chocolate with some oil and pour on top. Dust with powdered sugar. 

6.             Eat the gooey awesomeness

Reminds me of molten lava cakes, which are individual chocolate cakes, ganache centers oozing out uncontrollably. Will post that recipe next I make it.