Tunnel of Fudge Cake Recipe

This past weekend my sister who was visiting and I got to reminiscing about cake recipes that we used to love and hadn’t made in a long time (the desert table was long at times holding all kinds of goodies which sparked the conversation!).  We both remembered the Tunnel of Fudge  Bundt cake recipe that we used to make.  Back in the 70’s there was a dry  frosting mix that came in a box that was the main ingredient in the cake.  It is no longer made so for a long time we weren’t able to make the cake.

Awhile back after searching the mighty land of internet I came across a recipe for a new tunnel of fudge cake that was proclaimed as good as the old recipe so I thought I would try it out and sent the recipe to my sister as well.  I was talking to my friend Regina earlier today and she said I needed to take photos and put the recipe on here – so here it is

Tunnel of Fudge Cake

1 3/4 cups unsalted butter – softened (this recipe doesn’t call for any salt – I think it needs a little and if I make it again I will put in either salted butter or 1/2 teaspoon of salt – you do as you wish)

1 3/4 cups sugar
6 large eggs
2 cups powdered sugar (confectioners)
2 1/4 cups flour
3/4 cup cocoa
2 cups chopped walnuts (essential)

Preheat oven to 350 – grease and flour a 12 cup Bundt pan (I used the flour Pam spray – works just as well and is easier)

In a mixing bowl, beat the butter with sugar until light and fluffy.  Add eggs one at a time beating well after each addition.  Gradually add icing sugar.  Blend well.  Lightly spoon flour into measuring cup (this is an important step since too much flour results in a dry cake).  Level off.  By hand, stir in remaining cake ingredients until well blended.  Spoon batter in to prepared pan, spread evenly.  Bake at 350 for 60 minutes.  Cool upright in pan for 1 hour or longer. Invert onto serving plate.  Ice if desired.

my heavy bundt pan

the cake - with no icing - plenty sweet enough without it!!!!

the fudge center - the cake even though cooled off for an hour was still a little warm - the center firms up a little more the cooler the cake gets.

I’m sorry no calorie count was given or sugar grams or fat grams — most likely figured we would all of course not eat it if we knew what we were eating — and if you believe that LOL    enjoy!   (a very sweet cake)

EDITED: 7:06 PM – the cake is good but I think the original was better.