I call this Tunnel of Fudge Cake, Tunnel of Love Cake. I really love it! I wanted to try this recipe for years and finally did.
One taste of the batter and I knew it was going to be delicious. The batter tasted a lot like a creamy piece of fudge. This cake has 2 cups of pecans which is a lot but it allows every bite of this fudgy cake to have pecans which I really love. This cake is from the Bundt Classics cookbook by Nordic Ware.
The glaze is a simple chocolate glaze made with cocoa powder, powdered sugar, and milk. The problem was that since I have several teenage boys in the house I did not have any milk. I should have used a little evaporated milk instead but I used heavy cream. The glaze tasted really wonderful but it was more like a mousse. When you put heavy cream in a recipe and turn on the electric mixer, it will turn into whipped cream. Make sure you use milk if you want a glaze and not a delicious mousse. I started not to show you the mousse on the cake but I did add a picture at the bottom of this post.
Heat the oven 325 degrees.
- 1 3/4 cups butter, softened
- 1 3/4 cups sugar
- 6 eggs
- 2 cups powdered sugar
- 2 1/4 cups all purpose flour
- 3/4 cup cocoa
- 2 cups chopped pecans (the recipe called for walnuts)
- 3/4 cup powered sugar
- 1/4 cup cocoa
- 1 1/2 to 2 tablespoons milk
- 1 teaspoon vanilla (I added)
- Grease and flour a 12 cup bundt pan.
- Using an electric mixer, cream together the butter and sugar until fluffy.
- Add the eggs, one at a time. Mix well after each egg.
- Slowly add the powdered sugar.
- Turn the mixer OFF.
- By hand, stir in the flour, cocoa, and the pecans.
- Spoon batter into the 12 cup bundt pan.
- Bake 325 degrees for 60 minutes.
- Completely cool in the pan.
- Mix glaze together.
- Cover the cake with the glaze.