Tunnel of Fudge Cake
Photo: Rochelle Hartman (CC BY 2.0)
A cocoa Bundt cake studded with walnuts that develops a soft fudgy filling as it bakes, finished with a drizzled cocoa glaze.
Directions
- Heat oven to 350 degrees. Grease and flour 12-cup Bundt pan.
- In 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 for 45-50 minutes or until top is set and edges begin to pull away from sides of pan. cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
- Combine glaze ingredients, adding enough milk for drizzling consistency. Spoon over cake, allowing to run down sides.
- NOTE: The dessert develops a fudgey filling as it bakes. Don't scrimp on nuts, or it won't work. Because of the soft filling, an ordinary doneness test can't be used. Accurate temperature and baking times are essential.
- Heat oven to 350°F. Grease and flour a 12-cup Bundt pan.
- In a bowl, combine the sugar and margarine; beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the 2 cups powdered sugar; blend well.
- By hand, stir in the flour and the remaining cake ingredients (the 3/4 cup cocoa and the walnuts) until well blended.
- Spoon the batter into the greased and floured pan; spread evenly.
- Bake at 350°F for 45-50 minutes, or until the top is set and the edges begin to pull away from the sides of the pan.
- Cool upright in the pan on a wire rack 1 1/2 hours. Invert onto a serving plate; cool at least 2 hours.
- Make the glaze: combine the glaze ingredients (1/4 cup powdered sugar, 1/4 cup cocoa, and 4 to 6 tsp milk), adding enough milk for a drizzling consistency. Spoon over the cake, allowing it to run down the sides.
- Note: The dessert develops a fudgy filling as it bakes. Don't scrimp on the nuts, or it won't work. Because of the soft filling, an ordinary doneness test can't be used — accurate temperature and baking times are essential.
Goes well with
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