Tunnel of Fudge Cake

By Addie

This recipe, arguably the recipe most closely identified with the Bake-Off® Contest, mysteriously develops a “tunnel of fudge” filling as it bakes. Don’t scrimp on the nuts, or it won’t work

Ingredients

• CAKE:
• 1 3/4 cups sugar
• 1 3/4 cups margarine or butter, softened
• 6 eggs
• 2 cups powdered sugar
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 2 cups chopped walnuts*
• ...........................................
• GLAZE:
• 3/4 cup powdered sugar
• 1/4 cup unsweetened cocoa
• 4-6 teaspoons milk
• .............................
• NOTES:
• Nuts are essential for the success of this recipe.
• Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add the 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.



2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.



3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.