This cake requires a lot of eggs and a lot of butter. I think using our farm-fresh eggs from happy chickens really pays off for this cake. Look at the delicious batter:
Lat year, it tuned out great, it just didn't slip out of the pan quite intact. This year, it came our perfect:
Inside you can see the tunnel of fudge:
Next year I'll cook ir for 5 minutes less. I'm hoping that will make the tunnel a little bigger. After all, it is the best part of the cake!