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Tunnel of Fudge Cake

Tunnel of Fudge Cake Slice

 

To celebrate National Chocolate Cake Day, which is January 27, here is a Sixties retro recipe for the Tunnel of Fudge Cake that won a prize in the Pillsbury Bake-Off Contest in 1966 and set off a frenzy of tube pan and Bundt cake baking. They say to use plenty of walnuts, as that mysteriously helps to develop that tunnel of fudge.

Cake ingredients:

1 3/4 cups sugar
1 3/4 cups butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups All Purpose Flour
3/4 cup unsweetened cocoa
2 cups walnuts, chopped

Glaze ingredients:

3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 tsp milk

Directions:

Preheat the oven to 350 degrees. Grease and flour a 12-cup fluted tube cake pan or Bundt pan. In a large bowl, combine the sugar and butter; beat until light and fluffy. Add the eggs one at a time, beating well after each one. Gradually add the powered sugar and blend well. Stir in the flour and the rest of the cake ingredients. Blend well. Spoon the batter into the pan and spread evenly.

Bake for 45 to 50 minutes or until top is set and the edges begin to pull away from the sides of the pan. The toothpick test doesn’t work because the center needs to be gooey. Cool on a wire rack for 1 1/2 hours. Invert onto a serving plate. Cool for at least 2 hours.

In a small bowl, combine the glaze ingredients. The amount of milk might vary, depending on the desired drizzling consistency. Spoon over top of the cake, allowing some to run down the sides. Store tightly covered.

Makes 16 servings.

It’s a great Sixties retro recipe!

 

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