Tunnel Of Fudge Cake

linda mcdougal


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1/2 stick
butter, softened
1 3/4 c
2 c
confectioners' sugar
2 1/4 c
1 c
cocoa powder
2 c
chopped walnuts
1/2 Tbsp


1Preheat oven to 350 degrees.

2Grease a 12-cup bundt pan or 10" angel food tube pan.

3Dust with flour; tap out excess.

4In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.

5Add eggs, one at a time, beating well after each addition.

6Gradually add 2 cups powdered sugar, beating until well blended.

7By hand, stir in flour, 3/4 cup cocoa and nuts; mix until well blended.

8Spoon batter into prepared pan and spread evenly.

9Bake 58 to 62 minutes.

10Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used.

11Accurate oven temperature and baking time are critical.

12Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely.

13To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk.

14Mix until well blended.

15Spoon glaze over top of cool cake, allowing some to run down sides.

16Store cake tightly covered.

17** Nuts are essential for the success of this recipe.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy