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How To make Tunnel Of Fudge Cake
3 1/2 Sticks butter or margarine,
-softened (14 oz) 1 3/4 c Sugar
6 Eggs
2 3/4 c Powdered sugar
2 1/4 c Flour
1 c Unsweetened cocoa powder
2 c Chopped walnuts (8 oz.) **
1 1/2 tb (to 2 Tbsp.) milk
"In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel
food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. 4. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered. ** Nuts are essential for the success of this recipe. From: "365 Great Chocolate Desserts" cookbook Serves: 14 to 16
How To make Tunnel Of Fudge Cake's Videos
Tunnel of Fudge Cake
Yummy
How to make Tunnel of Fudge cake.
You can make the original tunnel of fudge cake using frosting mix, or try this updated recipe made from scratch. The confectioners' sugar and cocoa in this recipe essentially replace the frosting mix.
Be sure you follow this recipe exactly as written. Do not substitute any ingredients and be sure you use the full amount of nuts, otherwise, the recipe will fail.
This fabulous cake is so delicious. The soft tunnel of fudge is such a nice surprise. Because the cake is so rich, you don't need to add the frosting if you don't want to.
What You'll Need
1 1/2 cups/12 ounces butter (softened)
1 cup white sugar
3/4 cup brown sugar (packed)
2 (1-ounce) squares unsweetened chocolate (melted and cooled)
6 large eggs (room-temperature)
2 cups sifted confectioners' sugar
2 cups all-purpose flour
2/3 cup cocoa
2 teaspoons vanilla
2 cups chopped pecans (or walnuts)
For the Glaze:
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
How to Make It
Heat oven to 350 F.
Measure flour by lightly spooning the flour INTO the measuring cup, NOT by scooping the measuring cup into the flour. The scoop-and-level method is incorrect and will make this cake too dry.
In a large bowl, combine butter, white sugar and brown sugar and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined.
Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture (this can take some time).
Sift the confectioners' sugar BEFORE you measure it. Gradually add it to the batter, mixing well. By hand, stir in flour, cocoa, vanilla, and pecans until well blended.
Spray a 12-cup Bundt pan with nonstick baking spray combined with flour. Spoon batter into prepared pan. Bake at 350 F for 48 to 54 minutes, until crust looks dry and shiny (traditional doneness tests won't work because of the soft fudge center).
Cool cake in pan on a rack for 1 hour, then invert onto serving plate and remove pan. Cool completely. If you bake the cake for the shorter period of time, it will have true fudge in the center. Bake it longer for a moist tunnel in the center.
Make the glaze by placing the chocolate chips and oil in a small microwave-safe bowl. Microwave on 50% power for 2 minutes and then stir. Continue microwaving until chocolate is melted and the mixture is smooth.
Pour into a small zip-top bag. Cut a tiny piece off the corner of the bag and pipe the chocolate over the cake, using a back-and-forth motion. Let cool.
Note: Make sure you measure the flour correctly for this recipe. Don't skimp on the walnuts; they're critical to the cake structure. And don't overbake the cake or it might be dry and fall apart.
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How to make: Easiest ever chocolate fudge cake
This chocolate fudge cake recipe is super easy and quick to make so it is perfect for when you need to bake a last minute simple yet decadent cake for a special occasion. You don't need to use a chocolate with a high % for this, just standard dark chocolate is fine. Click the link for the full recipe:
Tunnel of Fudge Cake
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TUNNEL CAKE | Easy cake recipe