Tunnel of Fudge Cake
By
Wilma Ramey, Kingsport, Tennessee
If you like chocolate, you'll love this cake. A gooey center makes this super moist.
Preparation time
30 minutes
Cooking time
1 hour, 2 minutes
Total time
1 hour, 32 minutes
Yield
12 Servings
Ingredients
1 3⁄4 cups sugar 1 3⁄4 cups margarine (or butter, softened) 6 eggs 2 cups powdered sugar 2 1⁄4 cups all-purpose flour 2 cups walnuts (chopped) 3⁄4 cup unsweetened cocoa 3⁄4 cup powdered sugar (for glaze) 1⁄4 cup unsweetened cocoa (for glaze) 2 tablespoons milk (for glaze)Instructions
Cake:
Preheat oven to 350º. Grease and flour 12 cup fluted tube pan or 10 inch tube pan. In large bowl, beat sugar and margarine until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, blend well. Lightly spoon flour into measuring cup; level off. By hand stir in flour, ¾ cup of unsweetened cocoa and chopped nuts until well blended. Spoon batter into pan, spreading evenly. Bake for 58-62 minutes. Cool upright in pan on wire rack for one hour. Invert onto serving plate. Cool completely.
Glaze:
In small bowl, blend powdered sugar, cocoa, and enough milk for desired drizzling consistency. Spoon over cake, allowing some to run down sides. Store tightly covered.
Notes
Nuts are essential for the success of this recipe. Since this cake has a soft funnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
Recipe Type(s)
