11 ratings

Tunnel of Fudge Cake

Tunnel of Fudge? More like Tunnel of Love
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!

This recipe is courtesy of Pillsbury.

For every winning dish from the Pillsbury Bake-Off Contest, click here.

Ready in
4 h 30 m
35 m
(prepare time)
45 m
(cook time)
Calories Per Serving


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.


For the cake:

  • 1 3/4 Cup sugar
  • 1 3/4 Cup margarine or butter, softened
  • 6 eggs
  • 2 Cups powdered sugar
  • 2 1/4 Cups all purpose or unbleached flour, preferably Pillsbury BEST
  • 3/4 Cups unsweetened cocoa
  • 2 Cups chopped walnuts

For the glaze:

  • 3/4 Cups powdered sugar
  • 1/4 Cup unsweetened cocoa
  • 4-6 teaspoons milk


For the cake:

Heat oven to 350 degrees 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.

Bake at 350 degrees F for 45-50 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.

For the glaze:

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.