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Tunnel of Fudge Cake

(240)
  58 reviews
  • 35 min prep time
  • 4 hr 30 min total time
  • 10 ingredients
  • 16 servings
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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!

Bake-Off® Contest 17, 1966
Ella Helfrich
Houston, Texas

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

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

* 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
570
% Daily Value
Total Fat
32g
49%
Saturated Fat
6g
30%
Cholesterol
80mg
27%
Sodium
260mg
11%
Total Carbohydrate
62g
21%
Dietary Fiber
3g
12%
Protein
8g
8%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
3 Starch; 1 Fruit; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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