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Tunnel of Fudge Cake

Recipe Link: http://www.bakeoff.com/

List of Ingredients




FILLING
1 1/2 cups milk
1 (3.4-oz.) pkg. chocolate fudge pudding and pie filling mix (not instant)
1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips

CAKE
1 1/3 cups sugar
3/4 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla
4 eggs
2 cups Pillsbury BEST® All Purpose Flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 tespoon salt
1 cup milk
2 cups chopped walnuts

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



Recipe



1. In medium saucepan, combine 1 1/2 cups milk and pudding mix; cook as directed
on package. Add chocolate chips; stir until melted. Set aside.

2. Heat oven to 350 degrees F. Grease and flour 12-cup Bundt® pan or
10-inch tube pan. In large bowl, combine sugar, butter and shortening; beat
until light and fluffy. Add vanilla and eggs; mix well.

3. Lightly spoon flour into measuring cup; level off. Add flour, 1/2 cup cocoa,
baking powder, salt and 1 cup milk; beat at low speed until moistened. Beat
3 minutes at medium speed. Stir in walnuts.

4. Reserve 2 cups of the batter. Pour remaining batter into greased and
floured pan. Spoon filling in ring on top of batter,making sure it does not
touch sides of pan. Spoon reserved batter over filling.

5. Bake at 350 degrees F. for 50 to 60 minutes or until cake springs back
when touched lightly in center. Cool 1 hour; remove from pan. Cool 1 1/2 hours
or until completely cooled.

6. In small bowl, blend all glaze ingredients, adding enough milk for desired
drizzling consistency. Spoon over top of cake, allowing some to run down sides.
Use very sharp or serrated knife to slice cake. Best when served same day;
store any remaining cake in refrigerator.

16 servings