Growing up, my birthdays didn’t seem complete without a tunnel of fudge cake. It develops a rich chocolaty center which disappears if baked too long. This cake was originally made with a box of Pillsbury Double Dutch Buttercream frosting, but they no longer make that.
Tunnel of Fudge Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Ingredients
- 3½ sticks butter softened
- 1¾ cup sugar
- 6 eggs
- 2 cup powdered sugar
- 2¼ cup flour
- 1 cup unsweetened cocoa powder
- 2 cup walnuts chopped
Glaze
- 3/4 cup powdered sugar
- 1/4 cup cocoa
- 1 1/2 tablespoon to 2 tablespoon milk
Instructions
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Preheat oven to 350 degrees.
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Grease a 12-cup bundt pan. Dust with flour; tap out excess.
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In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
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Add eggs, one at a time, beating well after each addition.
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Gradually add 2 cups powdered sugar, beating until well blended.
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By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended.
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Spoon batter into prepared pan and spread evenly.
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Bake 58 to 62 minutes.
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Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.
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Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely.
To make glaze
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in a small bowl, combine powdered sugar, cocoa, and milk.
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Mix until well blended.
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Spoon glaze over top of cool cake, allowing some to run down sides.
Recipe Notes
I've been told that nuts are essential for the success of this recipe but I haven't tried making it without them.