Tunnel of Fudge Cake

  • Prep 35 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
570
Calories from Fat
290
% Daily Value
Total Fat
32g
49%
Saturated Fat
6g
30%
Cholesterol
80mg
27%
Sodium
260mg
11%
Total Carbohydrate
62g
21%
Dietary Fiber
3g
12%
Sugars
43g
Protein
8g
% 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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