Tunnel of Fudge Cake Version 2
Source of Recipe
"The Best From 50 Years of Bake-Off Contests" Pillsbury Cookbooks
Recipe Introduction
Makes 16 servings
Preparation time: 40 minutes
Cooking time: 50-60 minutes
Cooling time: 2 hours, 30 minutes
This recipe from the 1966 bake-off contest is one of the most popular Pillsbury recipes of all time. The cake was created by Ella Helfrich of Houston, and originally called for a frosting mix for the filling that is no longer available. So the Pillsbury kitchens have updated the recipe —- but it's every bit as good. The popularity of the fluted Bundt tube pan increased after this recipe won the contest.
List of Ingredients
For the filling:
1 1/2 cups milk
1 (3.4-ounce) package chocolate fudge pudding and pie filling mix (not instant)
1 (6-ounce) package (1 cup) semisweet chocolate chips
For the cake:
1 1/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
4 large eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 cups chopped walnuts
For the glaze:
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Recipe
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.
Preheat oven to 350 degrees. 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. 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.
Reserve 2 cups of the batter. Pour remaining batter into prepared pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. (You may not use all the filling, but you should use at least 2/3 of it.) Spoon reserved batter over filling.
Bake 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.
In small bowl, combine confectioners' sugar and 1/4 cup cocoa. Add enough milk for desired drizzling consistency. Spoon over 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.
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