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

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
  • PREP

    15 mins
  • COOK

    58 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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.
  3. 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.
  4. 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.
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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!

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!

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.

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!

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!

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

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!

Feb 25, 2009

I have this same recipe from a book "Cakes from Scratch in Half the Time" and it bakes at 400 for 35 minutes (using a shiny pan) It gives a nice tunnel of fudge. I have never used a glaze, just a sprinkle of powdered sugar.


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  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 62.1 g
  • 20%
  • Cholesterol
  • 70 mg
  • 23%
  • 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.

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