cat lover
02-04-2009, 01:19 PM
Back in 1965 you could buy a box mix for Tunnel of Fudge Cake, but the fudgy tunnel that was in the orginal box mix is no longer available so here is the revised recipe from Pillsbury.
CAKE
1 3/4 cups sugar
1 3/4 cup margarine, softened
6 eggs
2 cups powdered sugar
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts (don't leave these out; they are essential to the success of the cake)
GLAZE
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 tsp milk
Heat oven to 350 degrees. Grease and flour a 12 cup bundt pan. In a large bowl combine, sugar and margarine and beat till light and fluffy. Add eggs one at a time beating well after each addition. Gradually add 2 cups powdered sugar and blend well. By hand stir in flour and remaining cake ingreidents till well blended. Spoon batter into greased and floured pan and spread evenly. Bake at 350 degrees for 58 to 62 minutes. Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely. In a small bowl blwnd 3/4 cup powdered sugar, 1/4 cup cocoa and enough milk for desired drizzling consistency. Spoon over top of cake allowing some to drip sides iof cake. Store tightly covered. Makes 16 servings
Don't forget you can't "test" this cake like a normal cake because it bakes a soft filling of fudge in the center.
CAKE
1 3/4 cups sugar
1 3/4 cup margarine, softened
6 eggs
2 cups powdered sugar
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts (don't leave these out; they are essential to the success of the cake)
GLAZE
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 tsp milk
Heat oven to 350 degrees. Grease and flour a 12 cup bundt pan. In a large bowl combine, sugar and margarine and beat till light and fluffy. Add eggs one at a time beating well after each addition. Gradually add 2 cups powdered sugar and blend well. By hand stir in flour and remaining cake ingreidents till well blended. Spoon batter into greased and floured pan and spread evenly. Bake at 350 degrees for 58 to 62 minutes. Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely. In a small bowl blwnd 3/4 cup powdered sugar, 1/4 cup cocoa and enough milk for desired drizzling consistency. Spoon over top of cake allowing some to drip sides iof cake. Store tightly covered. Makes 16 servings
Don't forget you can't "test" this cake like a normal cake because it bakes a soft filling of fudge in the center.