I call this Tunnel of Fudge Cake, Tunnel of Love Cake because I LOVE It!
The original tunnel-of-fudge cake won second place in the 1966 Pillsbury Bake-Off Contest for the late Ella Rita Helfrich of Houston. That version used a fudge icing mix. I have been wanting to make this fudge cake for years and finally did it. What was I waiting for? It is exactly like the title full of fudge in the center of the chocolate cake. Honestly, it is one of my favorite cake.
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 allows every bite of this fudgy cake to have pecans which I 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 little-evaporated milk instead, but I used heavy cream. The glaze tasted fantastic, 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.
Tunnel of Fudge Cake
- 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.
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