Tunnel of Fudge Cake
Recipe information
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Cooking:
30 min.
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Servings per container:
12
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Source:

Ingredients for - Tunnel of Fudge Cake

1. Milk - 1 ½ cups
2. Non-instant chocolate pudding mix - 1 (3.5 ounce) package
3. Semisweet chocolate chips - 1 cup
4. White sugar - 1 ⅓ cups
5. Butter, softened - ¾ cup
6. Shortening - ½ cup
7. Vanilla extract - 1 teaspoon
8. Eggs - 4
9. All-purpose flour - 2 cups
10. Unsweetened cocoa powder, divided - 3/4 cup
11. Baking powder - ½ teaspoon
12. Salt - ½ teaspoon
13. Milk - 1 cup
14. Chopped walnuts - 2 cups
15. Confectioners' sugar - ¾ cup
16. Milk, or as needed - 6 tablespoons

How to cook deliciously - Tunnel of Fudge Cake

1. Stage

Make the filling: In a medium pan, combine 1 1/2 cups milk and pudding mix. Cook as directed on the package. Add chocolate chips and stir until melted. Set aside.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.

3. Stage

Make the cake batter: In a large bowl, combine white sugar, butter, and shortening. Beat until light and fluffy. Add vanilla and eggs. Mix well.

4. Stage

Add flour, 1/2 cup cocoa, baking powder, salt, and 1 cup milk to a bowl. Beat on low speed until moistened. Beat on medium speed for 3 minutes, then stir in walnuts.

5. Stage

Reserve 2 cups of the batter. Pour remaining batter into the prepared pan. Spoon the filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon reserved batter over the filling.

6. Stage

Bake in the preheated oven until the cake springs back when touched lightly in the center, 50 to 60 minutes. Cool for 1 hour in the pan, then turn out onto a wire rack and cool completely.

7. Stage

Make the glaze: In a small bowl, combine confectioners' sugar and remaining 1/4 cup cocoa. Stir in enough milk to reach desired drizzling consistency. Spoon glaze over the cooled cake, allowing some to run down the sides.