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Tunnel of Fudge Cake recipe

The Tunnel of Fudge Cake, a second-placePillsbury Bake-Off winner in 1966, was developed by Ella RitaHelfrich of Houston, Texas, who won $5,000. The original recipeused a product called Double Dutch Fudge Buttercream FrostingMix, which the company has discontinued. However, because ofmany consumer requests, Pillsbury test kitchens developed thisrecipe, which uses scratch ingredients. Nuts are essential tothe cake’s success.

Recipe: Tunnel of Fudge Cake

Cake:3 1/2 sticks butter or margarine,softened (1 3/4 cups), plus more for greasing pan
2 1/4 cups all-purpose flour, plus more for flouring pan
1 3/4 cups granulated sugar
6 large eggs
2 cups confectioners’ (powdered) sugar
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts (8-ounces)Glaze:3/4 cup confectioners’ (powdered) sugar
1/4 cup cocoa powder
1 1/2 to 2 tablespoons milk

  • Heat the oven to 350°F (175°C).Grease a 12-cup Bundt pan or 10-inch angel cake pan. Dust withflour and tap out the excess.
  • In a large bowl, beat the butter and granulatedsugar using an electric mixer on medium speed until light andfluffy, for 1 to 2 minutes. Add the eggs, one at a time, beatingwell after each addition.
  • Gradually add 2 cups confectioners’ sugar,beating until well-blended. By hand, stir in 21/4 cups flour,3/4 cup cocoa and the nuts; mix until well-blended. Spoon thebatter into the prepared pan and spread evenly.
  • Bake for 58 to 62 minutes. (Because thiscake has a soft tunnel of fudge, an ordinary doneness test cannotbe used. Accurate oven temperature and baking time are critical.)
  • Let the cake cool upright in the pan ona rack for 1 hour, then invert onto a serving plate and let coolcompletely.
  • To make the glaze: In a small bowl, combine3/4 cup confectioners’ sugar, 1/4 cup cocoa and 1 1/2 tablespoonsmilk. Mix until well blended, adding the remaining 1/2 tablespoonmilk to make a spooning consistency.
  • Spoon the glaze over the top of the cooledcake, allowing some to run down sides. Store the cake tightlycovered.

    Makes 12 to 14 servings.

    Recipe courtesy of The Pillsbury Company.

    The Beauty of the Bundt

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