This fudgy take on the classic ‘poke cake’is the easiest one ever! Tip: Try other flavors like caramelor butterscotch ice cream toppings.
Recipe: Fudgey Tunnels Cake
1 (18.25-ounce) package white oryellow cake mix 1 (16-ounce) jar fudge ice cream topping1 (8-ounce) container nondairy whippedtopping
Prepare cake and bake in 13 x 9 x 2-inchbaking pan according to package directions.
Remove from oven, using the handle ofwooden spoon, immediately poke holes through top of cake to bottomof pan, spacing holes about 1-inch apart, covering length andwidth of cake. Quickly spread or pour fudge topping evenly overcake, making sure entire top is covered and mixture has flowedinto holes. Cool completely.
Frost cooled cake with whipped toppingand refrigerate.
Makes 12 to 15 servings.
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