Tunnel of Fudge Cake

Tunnel of Fudge Cake

I have been looking for a tunnel of fudge cake recipe like I had when I was younger, I have tried many recipes over the years and the center of the cake was never right.

Then I came across this recipe in a Pillsbury calendar, I changed it up to suite what I was looking for and I am very please with the results.

The center is very similar to a fudge recipe I have been making for over twenty years.

After the cake cools dust with powder sugar or if you are a chocolate lover like I am than drizzle the cake with the chocolate glaze.

Ingredients for Cake:

1 3/4 cups sugar

1 3/4 cups margarine or butter, softened

6 eggs

2 cups powdered sugar

2 1/4 All-Purpose Flour

3/4 cup unsweetened cocoa

2 cups chopped walnuts*


3/4 cup powdered sugar

1/4 cup unsweetened cocoa

4 to 6 teaspoons milk



1 Heat oven to 350°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.

2 Bake at 350°F. for 45 to 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.


In a small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run downsides. Store tightly covered.


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