READY IN 1¼ hrs

Tunnel of Fudge Cake IV

Read Reviews (33)

"The ONLY perfect tunnel of fudge cake recipe I can find - it came from a 1950's flour package." — AMCLAYTON

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.

Kitchen-Friendly View

PREP 15 mins
COOK 58 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

May 04, 2004

i love this recipe! for those of you who have tried it and could not get the tunnel of fudge, i suggest you experiment on the baking temperature and the baking time. the first time i did this, i followed the recipe to the letter. the result was a very small tunnel. the next time i did this, i used a lower temperature for baking and 55 minutes baking time. the tunnel was perfect!

—CAMILLE04

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Most Helpful Critical Review

Nov 13, 2002

This cake was extremely heavy and more like fudge. My boyfriend has been wanting me to make this for him (his grandmother used to make it)...but I have yet to find the right recipe!

—PAP179

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35 Ratings

Jul 18, 2008

WARNING!!!! This cake should only be cooked for 45-50 minutes!!! Those are the directions on the Pillbury website and who should know better. I baked mine for 45 minutes because my cakes are usually done by the lesser time given on any package directions. Everyone loved this cake and I used chopped almonds instead of walnuts. It looked just like the picture. A toothpick should NOT be inserted into the center and it should NOT come out clean. It's supposed to be goopy!!! The Pillsbury website says check it instead by making sure the top is set and that the cake has started pulling away from the edge. Good Luck! It also says to cool in the pan on a wire rack for 1 1/2 hours. Then cool 2 hours before frosting.

—Cullodenmermaid

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Apr 18, 2003

Oh Thank You Annie! I used to make this cake back in the 60s but my recipe called for boxed frosting mix. After the introduction of frosting-in-a-tub the boxed mixes disappeared. I made this cake yesterday and it is fabulous. I'd been having a terrible day and I needed an extra chocolate buzz so I doubled your frosting recipe and added 1 tsp of vanilla. OMG! This cake is to die for!!! Thanks again Annie! ****************** TO ISLANDREST: I guess the word fudge is a bit confusing. It's more a 'fudgey-like' layer about 2/3 of the way down inside of the cake. I'm going to make this cake again today!

—CHOKLITFREAK

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May 18, 2003

I made this on Januray 1st:) It was very easy and it looked beautiful when ready. I reduced oven temperature to 300F and time of baking to 50 minutes ( my oven gets really hot!) It came out perfectly. Taste was ok, not great. I think it was too dry, so did my husband. My daughter liked it. I've never had this cake before, so I believe this is how it is suppose to be, as everything worked out fine. I might try it again, maybe increasing the butter a bit? I'll take to the office tomorrow and post my co-workers opinion later. Thanks:) Ok! I'm back.. I didn't take to the office, and after two days it tasted really good. Me and my daughter kept eating it:) I think it needed time to seat..I'll be doing it again:) Thanks!

—BRISAK

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Jun 15, 2003

I am really confused, There was not a tunnel of fudge inside this cake. Did I prepare incorrectly? I liked the cake but was disappointed that there was not a tunnel of fudge

—ISLANDREST4ME

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Sep 07, 2003

This is really wonderful! The prep time is fast, the cooking time is somewhat long, but worth the wait! I didn't have enough icing sugar to make the glaze so I just took a sieve and sprinkled the icing sugar on top and it looked great! The people at work loved it!

—TRILLIUM

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Nov 09, 2010

This is a fine recipe! I followed it exactly, except based on the other reviewers' comments I baked it for only 55 minutes. The tunnel of fudge was just perfect - soft and buttery and delicious. I took the cake to a party yesterday where there were both adults and kids. The adults LOVED the cake, but the kids didn't think it was sweet enough. I think it would be delicious served with whipped cream! I would have given this recipe five stars except for the fact that the non-tunnel portion of the cake was somewhat dry. However, this might be the fault of my oven, and not of the recipe. The next time I make it I will cut back on the baking time by another five minutes and see if it makes a difference. Other than that, it's easy to see why this is a prizewinning recipe.

—Mallmarie

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Nutrition

Calories
544 kcal
27%

Carbohydrates
62.1 g
20%

Cholesterol
79 mg
26%

Fat
32 g
49%

Fiber
3.2 g
13%

Protein
7.7 g
15%

Sodium
259 mg
10%

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

Nutritional Information

Tunnel of Fudge Cake IV

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 544
Calories from Fat: 288

% Daily Value *
Total Fat 32g 49 %
Saturated Fat 5.4g 27 %
Cholesterol 79mg 26 %
Sodium 259mg 10 %
Potassium 204mg 6 %
Total Carbohydrates 62.1g 20 %
Dietary Fiber 3.2g 13 %
Protein 7.7g 15 %
Sugars 43.9g
Vitamin A 19 %
Vitamin C < 1 %
Calcium 5 %
Iron 23 %
Thiamin 21 %
Niacin 23 %
Vitamin B6 8 %
Magnesium 20 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.