The tunnel of fudge cake combines sugar, eggs, butter, flour, cocoa and walnuts to create a "tunnel of fudge" in the center as it bakes. The original recipe is from a Pillsbury Bake-Off Contest-winning entry from 1966 by Ella Rita Helfrich of Houston, Texas.
Tunnel of Fudge CakeThis recipe uses 10 ingredients and makes 16 servings.
Prep time: 35 min.
Cook time: 3 hours, 55 min.
Total time: 4 hours, 30 min.
- 1 3/4 cups sugar
- 2 cups powdered sugar
- 6 eggs
- 1 3/4 cups margarine or butter, softened
- 3/4 cup unsweetened cocoa
- 2 1/4 cups Pillsbury BEST all-purpose or unbleached flour
- 2 cups chopped walnuts
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa
- 4 to 6 teaspoons milk
- Combine ingredients
- Bake the cake
- Make the glaze
Preheat oven to 350 F. Grease and flour a fluted tube cake pan. Beat sugar and butter together until light and fluffy. Beat in the eggs one at a time. Add the powdered sugar and blend ingredients well. Stir in the rest of the cake ingredients and blend well. Spread batter evenly into the pan.
Place pan in the oven and bake for 45 to 50 minutes or until the top is set and the edges are pulling away from the sides. Cool for 1 1/2 hours on a wire rack, then invert onto a plate and cool for another 2 hours.
Combine the glaze ingredients in a small bowl, adding milk to desired consistency. Spoon glaze onto cake and allow it to run down the sides.