Tunnel Of Fudge Cake

Tunnel Of Fudge Cake
Tunnel Of Fudge Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake

  • 1 3/4

    1 3/4

  • cups sugar

  • 1 3/4

    1 3/4

  • cups margarine or butter, softened

  • 6

    6

  • eggs

  • 2

    2

  • cups powdered sugar

  • 2 1/4

    2 1/4

  • cups Pillsbury BEST® All Purpose or Unbleached Flour

  • 3/4

    3/4

  • cup unsweetened cocoa

  • 2

    2

  • cups chopped walnuts*

  • Glaze

  • 3/4

    3/4

  • cup powdered sugar

  • 1/4

    1/4

  • cup unsweetened cocoa

  • 4

    4

  • to 6 teaspoons milk

Directions

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 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. Expert Tips * 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.

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