Tunnel of Fudge Cake

Leelana Orr

Dr. Willis and Dr. Halter‟s Office

1 ¾ cups granulated sugar
1 3/4 cups (3 ½ sticks) butter or margarine, softened
6 large eggs
2 cups confectioners‟ sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups walnuts, chopped

Heat oven to 350 degrees. Grease and flour a 12-cup bundt pan (or a 10-inch tube pan). In a large bowl combine granulated sugar and butter or margarine; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups confectioners‟ sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan and spread evenly. Bake for 45 to 50 minutes or until top is set and edges begin to pull away from sides of pan. Cool upright in pan on wire rack for 1 ½ hours. Invert onto serving plate and cool at least 2 hours. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.)

Glaze Ingredients:
¾ cup confectioners‟ (powdered) sugar
¼ cup cocoa powder
1 ½ to 2 Tbsp. milk

Combine all ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store covered tightly.

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