Recipe: Tunnel of Fudge Cake - Pillsburys

Tunnel of Fudge Cake
The original version of this wildly popular cake called for dry frosting mix
that is no longer available. Updated and revised, this version still has the
soft "tunnel of fudge" that made Bundt pans the rage in the 70s.
CAKE
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*

GLAZE
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
1 1/2 to 2 tablespoons milk

Heat oven to 350 F. Grease and flour 12-cup Bundt 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. Lightly spoon flour into measuring cup;
level off. By hand, stir in flour and remaining cake ingredients until well
blended. Spoon batter into greased and flour pan; spread evenly. Bake at
350 F. for 58 to 62 minutes.** Cool upright in pan on wire rack 1 hour;
invert onto serving plate. Cool completely.

In small bowl, blend 3/4 cup powdered sugar, 1/4 cup cocoa and enough milk
for desired drizzling consistency. Spoon over top of cake, allowing some
to run down sides. Store tightly covered.

16 servings

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 time are essential.

HIGH ALTITUDE - Above 300 feet: Increase flour to 2 1/4 cups plus
3 tablespoons. Bake as directed above.

Bundt is a registered trademark of Northland Aluminum Company Inc.,
Minneapolis, MN.