Recipes Pillsbury Baking Tunnel Of Fudge™ Cake

Tunnel Of Fudge™ Cake

Prep time: 35 min

Cook Time: 47 min

Yield: 16 servings

Ingredients:

CAKE
1 3/4	cups sugar
1 3/4	cups butter or margarine, softened
6	large eggs
2	cups powdered sugar
2 1/4	cups Pillsbury BEST® All Purpose Flour
3/4	cup unsweetened cocoa powder
2	cups chopped walnuts*

GLAZE
3/4	cup powdered sugar
1/4	cup unsweetened cocoa powder
4 to 6	teaspoons milk

Preparation Directions:

1.	HEAT oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan. Combine sugar and margarine in large bowl; 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 prepared pan; spread evenly.
2.	BAKE 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.** Cool upright in pan on wire rack 1 1/2 hours; invert onto serving plate. Cool for at least 2 hours.
3.	COMBINE all glaze ingredients in small bowl, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
TIP	* Nuts are essential for the success of this recipe.
TIP	** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.

Tunnel Of Fudge™ Cake

This well-known American classic recipe was developed for the Pillsbury Bake-Off® Cooking Contest in 1966. The recipe depends on the nuts to develop the texture necessary for the layer of fudge to form in the center, so don’t skip the nuts!