I would also like the recipe that doesn't use nuts.  I seem to remember a cake that was similar that had coconut in the middle.  It was a from scratch cake. Have NO clue where that recipe might be hiding!!!  You guys are blowing my diet!!!  Hope the cat doesn't come in - might just take a bite of him!!!   lol

  Stanis
 

I just happened to see this discussion and wanted to add what I had.  I have an old from scratch recipe for a Tunnel of Fudge Cake.  It used a Creamy Double Dutch Frosting Mix.  I have no idea what brand that was.  I always used the Jiffy brand fudge frosting mix.  These are sometimes hard to find but are still out there. I found some in Wal Mart one time.  Here is my recipe:

1 1/2 cups butter/margerine

6 eggs

1 1/2 cups sugar

2 cups flour

3 1/3 cups (12 1/2 oz pkg.) frosting mix

2 cups chopped walnuts

Cream the butter in a large bowl on high.  Add eggs, one at a time, beating well after each.  Gradually add sugar; continue creaming at high speed 'till light and fluffy.  By hand, stir in flour, frosting mix and nuts until well blended.  Pour batter into well greased and floured Bundt pan.  Bake at 350 degrees for 60 - 65 mins.  Cool 2 hours before removing from pan.  Cool completely before serving. 

NOTE: test doneness after 60 mins by obsesrving a dry, shiny brownie type crust.  The cake will have a wet center called The Tunnel of Fudge.

I have never tried this without nuts because that is one of my favorite ingredients.  Although on second thought, my kids never liked nuts in their food so I may have done this without nuts a few times but I don't remember if it made any difference in the recipe to leave them out.  It seems like it turned out okay.  Anyway, try this and if it works it will be yummy.

lenorewm

I went on line to Google and got a recipe.I can't find it will get back with you on that one.

My friend shared this with me the other day thought it might interest you.   She called it the frosting in the cake.

               German Chocolate Bundt Cake

Ingredients:                                             I use Pillsbury

1- (18.25 oz German Chocolate Cake Mix ( She likes Duncan Hines)    3 large eggs

1-1/4 Cups water                                                                               1- (15 oz.) can Coconut Pecan Frosting

1/3- Cup veetable oil

Directions:

1-  Blend together in a large bowl, cake mix, water, oil, and eggs at a low speed until moistened.

2-  Beat at medium speed for two minutes.

3-  Fold in Coconut Pecan frosing until thoroughly combined.  Pour into bundt or tube type cake pan.

4-  Preheat oven to 350 degrees and bake for approximately 50-60 minutes, or until toothpick inserted in center comes out clean.   Cool in pan on wire rack for 15 minutes.  Remove from pan and garnish with powdered sugar or frosting of your choice.  Cool completely if frosting is used.   I also grated some German Chocolate Bar on top.

The Tunnel of Fudge has always been my favorite too.  and I will find the recipe  to share with you.  Alice

I went to google and guess where they sent me.  Pillsbury it was the Bake-Off Winner in 1966.   The recipe came up as soon I  hit search.  I won't type it here but if you visit regularly at this site.  It  is # 11510.  Alice

You have to watch out for this cake!!  I have a recipe for this and I tried several times to make it and it was always a mess, it over flows out of the pan.  I "googled" a cake that some one told me to check out, these are called Crawlin' cakes.  They got the name because the do crawl out of the pan.  In all the recipes that I looked at the one thing that was in common was do not use a mixer.  I tried it with out a mixer and it did stay in the pan.  The cakes are very moist and rich.
If you have not made it yet try using just a good big bowl and a stiff wooden spoon. (Upper body work outs are good for you any way!)  Good luck.

I personally love nuts in anything but my family doesn't so i am also looking for the tunnel of fudge cake without nuts if anybody has a recipe for this please send me one.

I have been reading this thread in the hopes someone has found a recipe for this without nuts, please if anyone has it can you share it, I have so many people in my family that love this cake but also doesn't like nuts as many of you have stated. I would love to add this to my recipes. Thank to all who are trying to find this.

Is there a problem with just omitting the nuts?? I always do so, and I've never had any troubles. I admit I've not read the recipe, but unless it's made with 1/2 or more nuts, or the nuts are the crust or something, just leave them out. Otherwise look for a different chocolate "fudgy" cake, no???? Let me know,  meanwhile, I'll try to find said recipe!! from Tucson, AZ

All the recipes I have seen for the "Tunnel of Fudge" cakes say the nuts are important to the cake. I am also reading that they were in the origional recipe.  This is from the Cake Doctor Cookbook. It does mention in the recipe that the nuts can be cut back to 1 1/2  Cups.  But the origional recipe had a lot of nuts.
Quick Tunnel of Fudge Cake.
Filling:
1 1/2 Cups milk
1 package (3.4 ounces) chocolate fudge pudding and pie filling.  NOT instant
1 Cup semi sweet chocolate chips
1 Tb. butter
Cake:
1 package (18.25 ounces) devils food cake mix with pudding in the mix.
1/2 Cup vegetable oil
1/2 Cup sour cream
1/2 Cup water
4 large eggs
1 tsp vanilla
2 Cups finely chopped walnuts

Place milk in sauce pan and whisk in pudding mix.  Cook, stirring over med. heat until the mixture comes to a boil.  Remove the pan from the heat and stir in chocolate chips and butter.  Stir until the pudding is smooth and thickened and the chocolate has melted.  Set aside.

Place rack in the center of the oven and preheat to 350 degrees. 

Prepare bundt pan, grease and flour. Set aside.

Place the cake mix, oil, sour cream, water, eggs and vanilla in a large mixing bowl.   Blen with electric mixer on low speed for 1 min.  Stop machine and scrape down sides of the bowl.  Increase mixer speed to med. and beat 2 more minutes.  The batter should look thick and well combined.  Fold in the walnuts making sure they are distributed throughout the batter.

Reserve 2 cups of the batter.  Pour the remaining batter into the prepared pan.  Spoon the pudding filling in a ring on top of the batter, making sure it does not touch the sides of the pan.  Spoon the reserved batter over the filling, smoothing it out with a spatula.   Place the pan in the oven.
Bake  the cake until it springs back when pressed lightly with your finger, and is just starting to pull away from the sides of the pan, 45-50 minutes.  Remove the cake from the oven and place it on a wire rack to cool for 20 minutes. Invert onto wire rack to cool completely, 20 more minutes.

The icing that is recommended is:
Martha's chocolate Icing.
1 Cup granulated sugar
5 Tb. butter
1/3 Cup milk
1 Cup semisweet chocolate chips

Place sugar, butter, and milk in a medium sized sauce pan over med. heat.  Stir until mixture comes to a boil, about 3-4 minutes.  Still stirring, let the mixture biol until the sugar dissolves, 1 minute.  Remove the pan from the heat.
Stir in the chocolate chips and continue to stir until the mixture is smooth and chocolate has melted.
Spread the frosting over cooled cake.
 When frosting the bundt cake use warm.

Hope this will help someone out.  Good luck.

The cake I recall and want had no nuts,  It had egg white and coconut mixter that was placed in the half filled cake pan, in the circle and ended tasting like coconut candy bar.  The rest of mix was placed on top of coconut mix. Leaving tunnel of white coconut in middle of cake   Please help me locate this cake.  Thank you

Please share with me if your recipe has coconut eggwhite and sugar mix that is in middle

I have a recipe for a Chocolate Macaroon Ring Cake.
Chocolate Bundt cake with a middle of coconut.  I hope this is what you are looking for.
* Preheat oven to 350 degrees F.
*Grease and flour a 10 inch bundt or tube pan.
Chocolate Macaroon Ring Cake
Filling:
2 egg whites
1/2 tsp almond extract
1/2 Cup granulated sugar
1/2 Cup flaked coconut
1/4 Cup all purpose flour
Cake:
1 package (18.25 ounce) devils food cake mix
2 egg yolks
1 whole egg
1 Cup water
1/3 Cup vegetable oil
Glaze:
1 Cup Confectioners sugar, sifted
4 tsp milk
1 tsp vegetable oil

1. Filling:  In a small mixer bowl, on high speed, beat egg whites and almond extract until frothy.  Gradually add sugar beating to soft peaks.  Stir in coconut and flour, mixing gently but thoroughly.

2. Cake:  In large mixing bowl, combine cake mix, egg yolks, whole egg, water and oil.  Beat on medium speed for 2 minutes.  Pour half of the batter into prepared pan.  Spoon filling over batter without allowing it to touch sides of the pan.  Cover with remaining batter.  Bake fo 55-60 minutes or until tester comes out clean.  Cool for 25 minutes in pan in a wire rack, then remove the cake and cool completely.

3 Glaze:  Combine all glaze ingredients, adding enough milk to make a smooth consistency.  Spread glaze over top of cake, letting it drip down the sides.

I made this cake a while ago and I did not think it was as moist as the origional cake that had been on the market.  Maybe a little "tweaking" of the filling might do the trick.  Possibly soaking the cocout first.  It is also possible that my coconut was a little dry as it was not some that I had recently purchased.  All I can say is that my husband liked it and it was made for him since this had always been a favorite of his.  So give it a try and let me know.

Oh my gosh you made my day when I signed on to this site the first time to find this post about the tunel of fudge cake.  Have you tried it?  My grandma gave me the original recipe years and years ago and I miss it!  I too looked for the frosting mixes forever.  I can't wait to try this one on the weekend!