Tunnel of Fudge Cake Recipe

Tunnel of Fudge Cake Recipe

Tunnel of Fudge Cake

Make a classic Bundt Cake favorite for chocolate lovers.

  • 1-3/4 cups butter or margarine, softened
  • 1- 3/4 cups granulated sugar
  • 6 eggs
  • 2 cups confectioners' sugar
  • 2 -1/4 cups flour
  • 3/4 cup cocoa powder
  • 2 cups chopped pecans or walnuts


  • 3/4 cup confectioner's sugar
  • 1/4 cup cocoa
  • 1-1/2 to 2 T. milk

Preparation -
Grease and flour a 12 cup Bundt cake pan. In a large mixing bowl, using an electric mixer, beat the butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, and beat well after the addition of each one. Add the confectioners' sugar and cocoa powder gradually, mixing on low speed until blended. Stir the chopped nuts into the batter. Spoon the batter evenly into the prepared Bundt cake pan. Bake in a preheated oven, at 350º for 60 minutes. Remove from the oven. Place the baked cake, upright, in the pan, on a wire rack. Let cool in the cake pan for 1 hour, then carefully invert the cake onto a serving plate and cool completely. Mix the glaze ingredients together until well blended. Spoon the glaze over the cake, allowing some of the glaze to run down the sides of the cake. Store in a covered cake saver.

Cuisinart 9.5-in. Chef's Classic Nonstick Fluted Bundform PanCuisinart 9.5-in. Chef's Classic Nonstick Fluted Bundform Pan

Cuisinart's Chef's Classic nonstick bakeware is constructed of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. The nonstick interior and exterior ensure easy food release and cleanup. Extra-thick rolled edges prevent warping.

You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
More Super Party Recipes

Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2022 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.