Bake-Off® Contest 17, 1966
Houston, Texas

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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  • prep time 35 min
  • total time 4 hr 30 min
  • ingredients 10
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
570
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
6g,
6%
),
Cholesterol
80mg
80%;
Sodium
260mg
260%;
Total Carbohydrate
62g
62%
(Dietary Fiber
3g
3%
  Sugars
43g
43%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
3 Starch; 1 Fruit; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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