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

    c butter or margarine, softened

  • 1 3/4

    c sugar

  • 6

    eggs

  • 2

    c powdered sugar

  • 2 1/4

    c flour

  • 3/4

    c unsweetened baking cocoa

  • 2

    c chopped walnuts (do not leave out)

  • Glaze

  • 3/4

    c powdered sugar

  • 1/4

    c unsweetened baking cocoa

  • 4-6

    tsp milk

Directions

In large bowl, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, gradually beat in 2 cups powdered sugar until blended. With spoon, stir in flour, cocoa and nuts until well blended. Spread batter evenly in bundt pan. Bake 45-50 minutes or until top is set and edge begins to pull away from side of pan...since cake has a soft filling, ordinary doneness test cannot be used. Cool upright in pan on cooling rack 1 hour 30 minutes. Invert cake onto serving plate; cool at least 2 hours. In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Spoon glaze over top of cake, allowing some to run down sides. Store tightly covered.

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