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Title: Tunnel of Fudge Cake
Categories: Cakes, Chocolate
Yield: 6 servings

3 1/2 Sticks butter or margarine, 2 1/4 c Flour
-softened (14 oz) 1 c Unsweetened cocoa powder
1 3/4 c Sugar 2 c Chopped walnuts (8 oz.) **
6 Eggs 1 1/2 tb (to 2 Tbsp.) milk
2 3/4 c Powdered sugar

"In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a
boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the
frosting mix was discontinued, Pillsbury continued to receive so many
requests for the cake that the company developed a scratch recipe to
simulate the original. Here it is:"

1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10"
angel food tube pan (or Bundt pan). Dust with flour; tap out excess.

2. In a large
bowl, beat together butter and sugar with an electric mixer on medium
speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a
time, beating well after each addition. Gradually add 2 cups
powdered sugar, beating until well blended. By hand, stir in flour,
3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into
prepared pan and spread evenly. 3. Bake 58 to 62 minutes. Since this
cake has a soft tunnel of fudge, ordinary doneness test cannot be
used. Accurate oven temperature and baking time are critical. Let
cake cool upright in pan on a rack for 1 hour; then invert onto
serving plate and let cool completely. 4. To make glaze, in a small
bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup
cocoa, and milk. Mix until well blended. Spoon glaze over top of
cool cake, allowing some to run down sides. Store cake tightly
covered.

** Nuts are essential for the success of this recipe.

From: "365 Great Chocolate Desserts" cookbook Serves: 14 to 16