Tunnel of Fudge Cake

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!

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Servings 16

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( 243 ) Ratings

243 Ratings

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Bake-Off® Contest 17, 1966

Ella Rita Helfrich

Houston, Texas

ingredients 10
Prep Time 35 min
Total Time 4 hr 30 min

Ingredients

Cake

1 3/4: cups sugar

1 3/4: cups margarine or butter, softened

6: eggs

2: cups powdered sugar

2 1/4: cups Pillsbury BEST® All Purpose or Unbleached Flour

3/4: cup unsweetened cocoa

2: cups chopped walnuts*

Glaze

3/4: cup powdered sugar

1/4: cup unsweetened cocoa

4: to 6 teaspoons milk

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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.

EXPERT TIPS

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Expert Tips

* Nuts are essential for the success of this recipe. ** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.