Recipe: Tunnel of Fudge Cake with Chocolate Glaze (from scratch)

TUNNEL OF FUDGE CAKE


FOR THE CAKE:
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*

FOR THE GLAZE:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
4 to 6 teaspoons milk

TO MAKE THE CAKE:
Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan 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.

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 F for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.** Cool upright in pan on wire rack for 1 1/2 hours. Invert cake onto serving plate; cool at least 2 hours.

TO MAKE THE GLAZE:
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of the cooled cake, allowing some to run down sides. Store tightly covered.

*Nuts are essential for success of recipe.

** Since cake has soft filling, ordinary doneness tests cannot be used. Accurate oven temperature and baking times are essential.

Makes 1 Bundt cake, 16 servings
Source: Pillsbury Complete Cookbook