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!

–

Save & Share

Servings 16

false

( 243 ) Ratings

243 Ratings

5 Stars 20%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 52 )

8d3b4927-2f71-41a3-9dab-7750f045f252

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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

toggle

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
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.

Review & Comments

Write a Review

Kathy8233

report Posted Mar. 17, 2013 4:57 PM

I have a recipe card in my file that was written by me in 1966. I got the recipe from a cake mix box, made it, and my family loved it so I kept it. Not long ago I went through the recipe file and wanted to make it. I have been trying for months to find the Pillsbury Two Layer size Double Dutch Fudge Buttercream frosting mix the it calls for. Can anyone help me? I am certain it is the 1966 Bake-Off winner.

ozarks42

report Posted Jan. 22, 2013 3:13 PM

I believe the cake recipe that forms a real tunnel of fudge is called Dreamy Creamy Fudge Cake and was a bake off winner too. I typed in Tunnel of Fudge Cake looking for this long lost recipe and discovered the one I remembered had cream cheese filling. I actually discovered my recipe and yes this is the one you need to try. Am sure it can be found on this site.

viewfan

report Posted Nov. 11, 2012 12:01 PM

The recipe says to bake it for 45-50 minutes. If it is baked too long, it will not create the Tunnel of Fudge. I found an updated recipe in the Cook's Country cookbook and it came out perfect.

drabeja

report Posted Oct. 9, 2012 4:20 PM

I have made this cake twice and it does not make the tunnel of fudge. I followed the recipe exactly. Baked it for the 1 1/2 hrs. It just all seems to get absorbed into the cake. I used pecans, but not 2 c. worth. Surely the smaller amount of nuts couldn't cause the fudge not to form! It's very good, everybody likes it, but what happened to the fudge?

kayguidera

report Posted Sep. 30, 2012 5:01 PM

i dont know what i did wrong!!!!!!!!!!!!! my cake was about 2 inches tall any suggestions>> i followed the recipe to a T although i made the batter then waited about 20 mins to put in in the oven??