Tunnel of Fudge Cake
Our good friend Brigham requested this cake for his birthday a few years back. Adapted from Pillsbury’s recipe, the walnuts in this fudge cake provide the structure for a beautiful chocolate tunnel. Each slice is perfection.
Tunnel of Fudge Cake
Prepare a bundt pan:
Butter & flour the complete inner surface
Preheat oven to 350F
To the bowl of a stand mixer (or a large mixing bowl), add:
1 3/4 cups sugar
1 3/4 cups butter, softened
Cream together until lightened.
Individually add, mixing well after each:
6 eggs
Then add:
2 cups powdered sugar, in 1/2 cup increments
Sift together and fold in:
2 1/4 cups flour
3/4 cups cocoa
2 cups walnuts, coarsely chopped
Spoon batter into the prepared bundt pan.
Bake for 45-50 minutes, until cake appears set and edges begin to pull away from the pan.
Remove from oven and cool, upright, for 2 hours
Invert on serving plate and cool an additional 2 hours
Chocolate Glaze
Combine in a small bowl:
3/4 cup powdered sugar
4 Tbsp cocoa
2 Tbsp heavy cream
Whisk together until smooth.
Drizzle over cooled cake.
Optional: top with chopped walnuts.
Allow glaze to set.
Slice & serve.
Brenda’s tips:
Serving size: 16 slices
The walnuts are critical to developing the “tunnel of fudge” in the center of this cake - do NOT omit
Window to B’s kitchen . . .
