This legendary Tunnel of Fudge Cake is a show-stopping dessert that lives up to its name. The secret lies in the batter: you mix in half the ingredients first, then the rest, creating a distinct layer that bakes into a soft, fudgy tunnel through the center of the cake. Topped with a simple cocoa glaze, this cake is moist, intensely chocolatey, and incredibly satisfying. It’s perfect for holidays, celebrations, or any time you want to impress guests with a homemade treat that tastes like a bakery classic. DonâÂÂt skip the walnutsâÂÂthey add essential texture and crunch.
Tunnel Of Fudge Cake
Description
This legendary Tunnel of Fudge Cake is a show-stopping dessert that lives up to its name. The secret lies in the batter: you mix in half the ingredients first, then the rest, creating a distinct layer that bakes into a soft, fudgy tunnel through the center of the cake. Topped with a simple cocoa glaze, this cake is moist, intensely chocolatey, and incredibly satisfying. It&# 226;ÂÂs perfect for holidays, celebrations, or any time you want to impress guests with a homemade treat that tastes like a bakery classic. DonâÂÂt skip the walnutsâÂÂthey add essential texture and crunch.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Generously grease a 12-cup Bundt pan or 10-inch angel food tube pan with butter.
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Dust the pan with flour, tapping out any excess.
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In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 1 to 2 minutes.
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Add eggs one at a time, beating well after each addition.
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Gradually add 2 cups of the powdered sugar, beating until well blended.
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By hand, stir in the flour, 3/4 cup of the cocoa powder, and the chopped walnuts; mix until well blended.
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Spoon half of the batter into the prepared pan and spread evenly.
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In a separate bowl, combine the remaining 3/4 cup powdered sugar and remaining 1/4 cup cocoa powder.
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Stir this cocoa mixture into the remaining batter until just combined.
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Spoon this second batter over the first layer in the pan and spread evenly.
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Bake for 58 to 62 minutes. Do not use a standard toothpick test for doneness; the center should remain soft and fudgy.
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Let the cake cool upright in the pan on a wire rack for 1 hour.
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Invert the cake onto a serving plate and let it cool completely.
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For the glaze, combine the remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa powder, and milk in a small bowl.
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Mix until smooth and well blended.
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Spoon the glaze over the top of the cooled cake, allowing it to run down the sides.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 543.4kcal
- % Daily Value *
- Total Fat 60.4g93%
- Saturated Fat 19.2g96%
- Cholesterol 0.0mg0%
- Sodium 896.9mg38%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nuts are essential for the success and texture of this recipe. Do not omit them.
Accurate oven temperature is critical. If your oven runs hot, the tunnel may not form properly.
Store the cake tightly covered at room temperature.
This recipe was developed by Pillsbury to simulate their original boxed mix from the 1966 Bake-Off Contest.
