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How to Make Tunnel of Fudge Cake - A Step-by-Step Guide

If you're a fan of rich, decadent desserts, then you'll love the Tunnel of Fudge Cake. This iconic cake has been a favorite among home bakers for decades, and for good reason - it's a chocolate lover's dream come true! The cake is famous for its unique fudge-filled center that creates a tunnel of gooey, chocolatey goodness in every bite. Whether you're baking this cake for a special occasion or just looking to satisfy your sweet tooth, the Tunnel of Fudge Cake is sure to be a hit with anyone ...

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Ingredients

  • 1 ½ cups milk
  • 1 (3.5 ounce) package non-instant chocolate pudding mix
  • 1 cup semisweet chocolate chips
  • 1 ⅓ cups white sugar
  • ¾ cup butter, softened
  • ½ cup shortening
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder, divided
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 cups chopped walnuts
  • ¾ cup confectioners' sugar
  • 6 tablespoons milk, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr
  • Total Time: 2 hrs 30 mins
  • Servings: 12
  • Yield: 1 10-inch Bundt cake

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

    • Nutrition

    659 cal.

    • Total Fat: 41g
    • Saturated Fat: 15g
    • Cholesterol: 97mg
    • Sodium: 279mg
    • Total Carbohydrate: 70g
    • Dietary Fiber: 5g
    • Total Sugars: 44g
    • Protein: 11g
    • Vitamin C: 0mg
    • Calcium: 130mg
    • Iron: 3mg
    • Potassium: 373mg

    Categories

    Chocolate recipes
    Fudge recipes
    Cake recipes
    Dessert recipes
    Baking recipes