Tunnel of Fudge Cake II Recipe - Allrecipes.com
Tunnel of Fudge Cake II Recipe

Tunnel of Fudge Cake II

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"A cake that needs no introduction, Ladies and Gentlemen, Tunnel of Fudge!"

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt Change Servings


  1. In medium pan, combine 1 1/2 c milk and pudding mix. cook as directed on package Add chocolate chips and stir until melted. set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or tube pan.
  3. In large bowl, combine sugar, butter and shortening. Beat till light and fluffy. Add vanilla and eggs. Mix well.
  4. Add flour, 1/2 c cocoa, baking powder, salt, and 1 cup milk to bowl. Beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts.
  5. Reserve 2 cups of the batter. Pour remaining batter into greased and floured pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling.
  6. Bake at 350 F (175 degrees C) for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour in pan, then turn out onto a wire rack and cool completely.
  7. In small bowl, combine confectioners sugar and 1/4 cup cocoa. Add enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2002

I was only going to give a so-so reveiw, but the cake tasted MUCH better the next day! Not that it was bad the first day, but you know what I mean! A couple of notes...don't use all of the milk for the glaze! WAY TOO MUCH! Start with just a couple of tbsp, and work your way up until you get a good drizzling consistancy. Also, I found it impossible to add the fudge filling without touching the sides of the pan...but it turned out fine. Just make sure that your pan is well greased and floured. Cake would also be good without the fudge filling. Nice and dense!

Most Helpful Critical Review
Sep 05, 2002

The cake was pretty good, but not the best chocolate cake I've ever had (or made). Was a bit too dry and dense for my tastes, and the fudge all sank to the bottom.


26 Ratings

Jul 21, 2003

I have been searching for this recipe, my mother made it for my birthday every year... this year she passed on ... and I couldn't find the recipe in her r-box. Is A DEVINE Cake

May 22, 2008

This cake came out dark, rich and moist. The kids got into it when the pudding "tunnel" was still warm and they raved at how good it was. I followed the recipe exactly with spectacular results. The cake itself was much darker than in the photo with a delicious strong dark chocolate taste.

Jan 25, 2011

My SO made this for my birthday this past month and it was a hit at my party! I will agree with other posters that while the flavor is good and the filling is the best part, the cake part is a bit dry and dense, but that can easily be resolved by putting a slice in the microwave before eating. Adding a scoop of vanilla ice cream on the side does wonders as well!

Apr 28, 2007

I'm giving this 4 stars because I like the idea of it and it was fun to make... and I would make it again, but with certain changes. I would use vanilla pudding with white chocolate chips or maybe butterscotch pudding with butterscotch chips and I'd use a different type of glaze on top. For me and my husband the cake was pure chocolate and for us it was way to rich and powerful. I took this cake to a church activity and it was gobbled up... apparently there are a lot of dark chocolate lovers at my church. So if you like dark chocolate - this cake is for you. If not, I'd say it's a good idea to try your own ideas - like I will do next time using white chocolate... Tunnel of White Chocolate Fudge - I like the sound of that!

Oct 15, 2006

I made this cake for my mother's birthday, and it was a huge success! It is a very rich, dense cake... very impressive, unusual, and good for special occasions. The only suggestion I might have is to sift the cocoa and powdered sugar together before mixing with the milk for the glaze. My sugar was a bit clumpy and by the time I realised it, it was already on the cake.

Oct 01, 2006

I have attempted to make this cake with several different recipes. This is the best recipe I have found. The only problem I had was the first set of instructions. It said to make the non-instant pudding as directed, BUT with 1.5 cups of milk (directions on non-instant pudding called for 2 cups of milk). Overall, it was an easy cake to make that people awed at!!


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  • Calories
  • 659 kcal
  • 33%
  • Carbohydrates
  • 70.4 g
  • 23%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 40.9 g
  • 63%
  • Fiber
  • 4.9 g
  • 19%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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