Tunnel of Fudge Cake

1996 Pillsbury Bake-Off Prize Winner


1 ¾ Cups sugar

1 ¾ Cups butter, softened

6 eggs

2 Cups powdered sugar

2 ¼ Cups plus 3 Tablespoons all-purpose flour

¾ Cup unsweetened cocoa

2 Cups chopped Walnuts (These are not optional!!!)


¾ Cup powdered sugar

¼ cup unsweetened cocoa

4 to 6 teaspoons milk

Heat oven to 350 degrees. Grease and flour a 12 Cup Bundt pan. In mixer bowl, combine sugar and butter. 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.

Bake at 350 degrees for one hour. Cool upright in pan on wire rack 1 hour. Invert onto serving plate. Cool completely.

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.


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