Does anyone have a good tunnel of fudge cake recipe?

***CAKE:***

1 3/4 cup sugar

1 3/4 cup butter, softened

6 eggs

2 cups powdered sugar

2 1/4 cups flour

3/4 cup unsweetened cocoa

2 cups chopped walnuts (nuts are essential for the success of this recipe)

***GLAZE:***

3/4 cup powdered sugar

1/4 cup unsweetened cocoa

4 teaspoons milk, more if needed

Directions:

In large bowl combine sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add powdered sugar, blend well. By hand gradually stir in flour and remaining ingredients until well blended.

Spoon batter into greased and floured 10-inch tube pan or 12-cup fluted tube pan; spread evenly. Bake at 350 degrees F for 58-62 minutes. (Because of the tunnel of fudge you will not be able to test for doneness; correct temperature and time is essential). Cool upright in pan for 1 hour, invert onto serving plate and cool completely.

In small bowl combine glaze ingredients. Spoon over top of cake. Serves 16. Store tightly covered.

The Recipe Login to add this recipe to your cookbook.

Yield: 6 servings

3 1/2 Sticks butter or margarine, softened (14 oz)

1 3/4 c Sugar

6 Eggs

2 3/4 c Powdered sugar

2 1/4 c Flour

1 c Unsweetened cocoa powder

2 c Chopped walnuts (8 oz.) **

1 1/2 tb (to 2 Tbsp.) milk

"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°F. 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.

** Nuts are essential for the success of this recipe.

TUNNEL OF FUDGE CAKE

1 3/4 c. butter, softened

1 3/4 c. granulated sugar

6 eggs

2 c. powdered sugar

2 1/4 c. all purpose flour

3/4 c. cocoa

2 c. chopped walnuts

GLAZE:

3/4 c. powdered sugar

1/4 c. cocoa

1 1/2 to 2 tbsp. milk

Heat oven to 350 degrees. Grease and flour 12 cup fluted tube pan or 10 inch angel food tube pan. In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58 to 62 minutes. Cool upright in pan on cooling rack 1 hour; invert onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.

Tips: Nuts are essential for the success of the recipe.

Since this cake has a soft tunnel of fudge ordinary doneness test cannot be used. Accurate oven temperature and bake time are critical.

HIGH ALTITUDE: Above 3500 feet decrease flour to 2 1/4 cups plus 3 tablespoons.

Tunnel of Fudge Cake

The original version of this wildly popular cake called for dry frosting mix that is no longer available. Updated and revised, this version still has the soft "tunnel of fudge" that made Bundt pans the rage in the 70s.

16 servings

CAKE

1 3/4 cups sugar

1 3/4 cups margarine or butter, softened

6 eggs

2 cups powdered sugar

2 1/4 cups Pillsbury BEST® All Purpose or

Unbleached Flour

3/4 cup unsweetened cocoa

2 cups chopped walnuts*

GLAZE

3/4 cup powdered sugar

1/4 cup unsweetened cocoa

1 1/2 to 2 tablespoons milk

Heat oven to 350 F. Grease and flour 12-cup Bundt or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and flour pan; spread evenly. Bake at 350 F. for 58 to 62 minutes.** Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely.

In small bowl, blend 3/4 cup powdered sugar, 1/4 cup cocoa and enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

TIPS: * Nuts are essential for the success of this recipe.

** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are essential.

HIGH ALTITUDE - Above 300 feet:

Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.

Here is part of an article from Everyday Cheapskate. Enjoy!

Ella Rita Helfrich of Houston, Texas, created and entered her Tunnel of Fudge Cake in the Pillsbury Bake-Off in 1966.

A huge hit, it took second place and put $5,000 in Ella's pocket. Her recipe used a product called Double Dutch Fudge Buttercream Frosting Mix, which has been discontinued. However, because of many consumer requests, Pillsbury developed this recipe. Nuts are essential to the cake's success. A "tunnel of fudge" appears mysteriously in the finished cake. This makes it tough to use the usual toothpick method of determining doneness, so make sure your oven temperature is accurate and you watch the cooking time carefully.

Tunnel of Fudge Cake

Cake:

1-3/4 cups granulated sugar

1-3/4 cups (3-1/2 sticks) butter or margarine, softened

6 large eggs

2 cups confectioners' sugar

2-1/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups chopped walnuts

Glaze:

3/4 cup confectioners' (powdered) sugar

1/4 cup cocoa powder

1-1/2 to 2 tablespoons milk

Heat oven to 350 F. Grease and flour a 12-cup bundt pan (or a 10-inch tube pan). In a large bowl, combine granulated sugar and butter or margarine; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups confectioners' sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan and spread evenly. Bake for 45 to 50 minutes or until top is set and edges begin to pull away from sides of pan. Cool upright in pan on wire rack for 1-1/2 hours. Invert onto serving plate and cool at least 2 hours. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.)

In a small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store covered tightly.

Serves 12.

TUNNEL OF FUDGE CAKE

Makes its own magic tunnel of fudge, all by itself. 6 eggs 1 1/2 c. sugar 2 c. Pillsbury's Best All Purpose Flour 1 pkg. (regular size) Pillsbury Buttercream Double Dutch Fudge Frosting Mix 2 c. chopped walnuts

Preheat oven to 350 degrees.

Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar; continue creaming at high speed until light and fluffy. By hand, stir in flour, dry frosting mix and walnuts until well blended. Pour batter into greased bundt pan or 10" tube pan. Bake at 350 degrees for 60 to 65 minutes. Cool 2 hours; remove from pan. Cool completely before serving.

NOTE: Nuts and Double Dutch Fudge Frosting Mix are essential to success of this unusual recipe. Since cake has a soft fudgy interior, test for doneness after 60 minutes by observing dry, shiny brownie type crust.

INGREDIENTS:

1 3/4 cups margarine, softened

1 3/4 cups white sugar

6 eggs

2 cups confectioners' sugar

2 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups chopped walnuts

3/4 cup confectioners' sugar

1/4 cup unsweetened cocoa powder

2 tablespoons milk

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DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.

For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.

1 cup butter

1/2 cup margarine

6 eggs

1 1/2 cup sugar, granulated

2 cup flour, white or all-purpose

1 package chocolate fudge frosting mix

1 cup pecans

Cream together first three ingredients, adding eggs 1 at a time. Add sugar while mixing. By hand mix in flour, frosting mix, and pecans. Grease and flour bundt cake pan. Pour mixture in and bake at 350 for 1 hour.

Let cool in pan at least 1 hour.

I was just going to suggest the box mix. I didn't know they had discontinued it. Bundt cakes are the best. They look fantastic with a minimal amount of work involved. I just saw some recipes in the link below. Happy baking.

This is my father-in-law's favorite cake:

1 3/4 cup sugar

1 3/4 cup butter

4 large eggs

2 cups powdered sugar

2 1/4 cups flour

2 cups chopped walnuts

3/4 cup cocoa

Mix all ingredients and bake for 1 hour at 350 degrees F. Invert to cool in refrigerator until cool.