Tunnel of Fudge Cake
I have been looking for a tunnel of fudge cake recipe like I had when I was younger, I have tried many recipes over the years and the center of the cake was never right.
Then I came across this recipe in a Pillsbury calendar, I changed it up to suite what I was looking for and I am very please with the results.
The center is very similar to a fudge recipe I have been making for over twenty years.
After the cake cools dust with powder sugar or if you are a chocolate lover like I am than drizzle the cake with the chocolate glaze.
Ingredients for Cake:
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
2 cups powdered sugar
2 1/4 All-Purpose Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
1 Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan 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. By hand, stir in flour and remaining cake ingredients until well blended.
Spoon batter into greased and floured pan; spread evenly.
2 Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.
Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
In a small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run downsides. Store tightly covered.
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