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Tunnel of Fudge Cake

Tunnel of Fudge Cake
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This recipe, arguably the recipe most closely identified with the Bake-Off® Contest, mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work!

Prep Time:
35 Min
Total Time:
4 Hr 30 Min
Makes:
16 servings
Pillsbury Bake-Off
Ella Rita Helfrich
Houston, TX
Bake-Off® Contest 17, 1966
-$5,000 WINNER
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INGREDIENTS
Cake
1 3/4cups sugar
1 3/4cups margarine or butter, softened
6eggs
2cups powdered sugar
2 1/4cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4cup unsweetened cocoa
2cups chopped walnuts*
Glaze
3/4cup powdered sugar
1/4cup unsweetened cocoa
4to 6 teaspoons milk
DIRECTIONS
1.Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
2.Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
3.In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
High Altitude (3500-6500 ft)  Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.
High Altitude (3500-6500 ft)

Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.

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