Tunnel of Fudge Bundt Cake
Tunnel of Fudge Bundt Cake
This recipe was famously entered by Ella Helfrich in the 1966 annual Pillsbury Bake Off. She used a bundt pan to bake her “Tunnel of Fudge” recipe. This cake mysteriously develops a "tunnel of fudge" filling as it bakes. She didn’t win (she came in second), but her recipe was so popular, it created the market for bundt pans. Nordic Ware received more than 200,000 orders for bundt pans within days of the competition. I normally bake this cake using a Griswold 965 "traditional style" bailed handle cast iron Bundt pan.
Servings
12
Prep time
1 hour 20 min
Ingredients
Cake
- 1 ¾ cups sugar
- 1 ¾ cups margarine or butter, softened
- 6 eggs
- 2 cups powdered sugar
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa
- 2 cups chopped walnuts
Glaze
- ¾ cup powdered sugar
- ¼ cup unsweetened cocoa
- 4-6 teaspoons milk
Preparation
Heat oven to 350°. Grease and flour 12-cup bundt pan.
In a large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups of powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into bundt pan; spread evenly.
Bake at 350° for 45-50 minutes or until the top is set and the edges are beginning to pull away from the sides of the pan. Cool upright in a pan on a wire rack for 1 ½ hours. Invert onto a serving plate, and cool for at least 2 hours.
In a small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down the sides. Store tightly covered.
Prep Time:
1 hour, 20 minutes
Source:
Adapted from Pillsbury, © 2021 General Mills
