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Tunnel of Fudge Cake

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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

Details

Preparation

Step 1

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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