Tunnel of Fudge Cake Recipe

Tunnel of Fudge Cake Ingredients

3 1/2 Sticks butter or margarine, -softened
1 3/4 cups Sugar
6 Eggs
2 3/4 cups Powdered sugar
2 1/4 cups Flour
1 cup Unsweetened cocoa powder
2 cups Chopped walnuts (8 oz.) (Nuts are essential for the success of this recipe)
1 1/2 tablespoons (to 2 Tbsp.) milk

Tunnel of Fudge Cake Directions

“In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest.
Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original.

Here it is:
1.
Preheat oven to 350 degrees.
Grease a 12-cup bundt pan or 10″ angel
food tube pan.
Dust with flour; tap out excess.

2.
In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes.
Add eggs, one at a time, beating well after each addition.
Gradually add 2 cups powdered sugar, beating until well blended.
By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended.
Spoon batter into prepared pan and spread evenly.

3.
Bake 58 to 62 minutes.
Since this cake has a soft Tunnel of Fudge, ordinary doneness test cannot be used.
Accurate oven temperature and baking time are critical.
Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely.

4.
To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk.
Mix until well blended.
Spoon glaze over top of cool cake, allowing some to run down sides.
Store cake tightly covered.
Serves: 14 to 16