| TUNNEL OF FUDGE CAKE |
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In 1966, a Ella Rita Helfrich won the Pillsbury bake off contest #17 with this delicious
recipe.** It quickly became a favorite in the Cook household.
It is a bundt cake with a surprise tunnel of fudge. The original recipe called for
Double Dutch Fudge Buttercream Frosting Mix, which the company discontinued.
This recipe most closely represents the original recipe. Note: Nuts are essential for
success of recipe. Because cake has soft tunnel of fudge, ordinary doneness test
cannot be used. Accurate oven temperature and baking time are critical.
recipe.** It quickly became a favorite in the Cook household.
It is a bundt cake with a surprise tunnel of fudge. The original recipe called for
Double Dutch Fudge Buttercream Frosting Mix, which the company discontinued.
This recipe most closely represents the original recipe. Note: Nuts are essential for
success of recipe. Because cake has soft tunnel of fudge, ordinary doneness test
cannot be used. Accurate oven temperature and baking time are critical.
INGREDIENTS
Cake
1 3/4 cups sugar
1 3/4 cups butter, softened (3 1/2 sticks)
6 large 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 or pecans
Glaze (optional but not necessary)
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Cake
1 3/4 cups sugar
1 3/4 cups butter, softened (3 1/2 sticks)
6 large 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 or pecans
Glaze (optional but not necessary)
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
DIRECTIONS
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake 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.
2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning 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.
3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling
consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
High Altitude (3500-6500 ft) Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed
above.
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake 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.
2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning 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.
3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling
consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
High Altitude (3500-6500 ft) Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed
above.
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