Tunnel Of Fudge Cake

Tunnel Of Fudge Cake
4 from 11 ratings
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.
Prep Time
Cook Time
Tunnel of Fudge Cake
Total time: 4.48 hours
  • 1 3/4 cup sugar
  • 1 3/4 cup margarine or butter, softened
  • 6 eggs
  • 2 cup powdered sugar
  • 2 1/4 cup all purpose or unbleached flour, preferably pillsbury best
  • 3/4 cup unsweetened cocoa
  • 2 cup chopped walnuts
  • 3/4 cup powdered sugar
  • 1/4 cup unsweetened cocoa
  • 4-6 teaspoons milk
  1. Heat oven to 350 degrees F.
  2. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan.
  3. In large bowl, combine sugar and margarine; beat until light and fluffy.
  4. Add eggs 1 at a time, beating well after each addition.
  5. Gradually add 2 cups powdered sugar; blend well.
  6. By hand, stir in flour and remaining cake ingredients until well blended.
  7. Spoon batter into greased and floured pan; spread evenly.
  8. 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.
  9. Cool upright in pan on wire rack 1 1/2 hours.
  10. Invert onto serving plate; cool at least 2 hours.
  11. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.
  12. Spoon over top of cake, allowing some to run down sides.
  13. Store tightly covered.