Craving a rich, indulgent dessert that’s melt-in-your-mouth soft with luscious, fudgy goodness at its core? Dive into the Tunnel of Fudge Cake—a nostalgic treat that made history in the 1966 Pillsbury Bake-Off contest. This recipe is a decadent ode to chocolate lovers, with its gooey, fudgy center and slightly crunchy walnut edges.
The magic of this cake is that the inside remains deliciously molten (thanks to the Jiffy Chocolate Fudge Frosting mix!) without the need for extra fillings or complicated steps. Perfect for special occasions or just a sweet adventure into a timeless dessert, this cake is bound to be a hit with everyone.
Let’s get started by gathering some classic ingredients and prepping your kitchen like a pro—because this cake is as much about the texture and technique as it is about that rich, divine fudge flavor.
The Ingredients and Tools Required
Ingredients for the Cake:
Let’s gather the ingredients to make this decadent Tunnel of Fudge Cake. You don’t need anything fancy, but every item plays an important role in creating that signature fudgy texture.
- 2 cups all-purpose flour : The base for building structure in the cake.
- 2 boxes Jiffy Chocolate Fudge Frosting Mix : This secret ingredient helps form that irresistible gooey, fudge tunnel.
- 2 cups chopped walnuts : Adds crunch and helps with the structure (you can substitute pecans if desired).
- 1 ½ cups unsalted butter, at room temperature : Ensures a tender and rich crumb.
- 6 large eggs, at room temperature : Eggs give the cake its structure and moistness.
- 1 ½ cups sugar : Sweetens the cake while helping achieve a balanced flavor.
Ingredients for the Glaze:
We’ll also need a simple glaze to coat the cake in a rich cocoa goodness:
- ¾ cup confectioners’ sugar : Gives the glaze its sweetness and silky texture.
- ¼ cup unsweetened cocoa powder : Adds a deep chocolate flavor to the glaze.
- 4 to 6 teaspoons milk : Adjust the glaze’s consistency to your preference.
Tools You’ll Need:
- 12-cup Bundt pan : This is essential for creating the traditional Tunnel of Fudge Cake shape.
- Stand mixer with a paddle attachment (or hand mixer) : Cream the butter, eggs, and sugar to the perfect consistency.
- Silicone spatula : Perfect for folding in walnuts and dry ingredients without over-mixing.
- Cooling rack : To allow even cooling and prevent sogginess at the bottom of the cake.
- Whisk : For smoothing out the glaze until it’s lump-free.
The Cake Preparation Process
Prepping Your Bundt Pan and Mixing the Ingredients
- Preheat and Prep:
Before anything else, preheat your oven to 350°F (175°C) . This ensures the oven is at the right temperature by the time your batter is ready. Generously butter your 12-cup Bundt pan (make sure every crevice is coated, so your cake doesn’t stick) and lightly dust it with flour. Set it aside for later. - Whisk the Dry Ingredients:
In a medium-sized bowl, whisk together the 2 cups all-purpose flour and the contents of the 2 boxes of Jiffy Chocolate Fudge Frosting Mix . Stir in the 2 cups chopped walnuts until well coated with the flour mixture. This ensures the nuts are distributed evenly throughout the batter without sinking to the bottom. - Cream the Butter:
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream 1 ½ cups unsalted butter on medium speed. Beat until the butter becomes fluffy and paler in color, about 3-5 minutes. This step is crucial for incorporating air into the mixture, giving the cake its irresistible lightness. - Add the Eggs:
With the mixer still running, add the 6 large eggs, one at a time . After each egg, beat the mixture for at least 30 seconds before adding the next one. Patience is key here because we want the fat from the butter to emulsify with the eggs, creating a perfectly rich batter. - Slowly Add the Sugar:
Next, gradually pour in the 1 ½ cups sugar while your mixer is on medium speed. Once all the sugar is added, continue to beat the mixture for another 3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well-combined. Your mixture should appear light, airy, and slightly glossy at this stage. - Fold in Dry Ingredients and Walnuts:
Carefully remove the bowl from the mixer . Using a silicone spatula , gently fold in the dry mixture (the flour, frosting mix, and walnuts) until it’s fully blended in. Be careful not to over-mix — you want to combine everything just until no streaks of flour remain.
Baking the Cake
- Fill the Bundt Pan:
Spoon the batter into your prepared Bundt pan, being careful to spread it evenly. You can use the back of a spoon or spatula to smooth out the top if needed. - Bake:
Place the filled Bundt pan in the preheated oven and bake for 55-60 minutes . You’re looking for a cake that is just set on top but still has a moist, fudgy center. It’s important not to over-bake this cake—otherwise, you’ll miss out on that gooey, fudgy tunnel in the center! - Cool in the Pan:
Once your cake is done baking, let it cool in the pan (on a cooling rack) for at least 2 hours . This allows the structure to set, and it makes removing the cake much easier later.
Glazing and Serving the Tunnel of Fudge Cake
Preparing the Cocoa Glaze
The glaze adds an extra layer of indulgent chocolate flavor, complementing the fudgy core of the cake perfectly. It’s incredibly easy to whip up, and you can control the consistency based on your personal preference. Follow these steps:
- Sift the Dry Ingredients:
In a small bowl, sift together ¾ cup confectioners’ sugar and ¼ cup unsweetened cocoa powder . This helps remove any lumps and ensures the glaze is silky smooth. - Add the Milk:
Gradually add 4-6 teaspoons of milk to the cocoa and sugar mixture. Start with 4 teaspoons and whisk thoroughly. If you prefer a thicker glaze, stick with 4 teaspoons. If you want a thinner, more pourable glaze, add more milk a little at a time until you reach the consistency you desire.
Glazing the Cake
- Remove Cake from the Pan:
After the cake has cooled on the rack for 2 full hours , gently remove the cake from the Bundt pan. It should slide out easily, but if needed, run a soft spatula around the edges to loosen it before inverting it onto a cooling rack. - Drizzle on the Glaze:
Place the cooled cake on a serving plate or a cooling rack (with a tray underneath to catch any excess glaze). Pour the prepared glaze over the top of the cake, letting it drape naturally down the sides. Feel free to use a spatula to evenly spread or guide the glaze, but letting it drip gives that rustic and tempting look! - Let the Glaze Set:
Allow the cake to sit for about 20 minutes to let the glaze harden slightly before slicing and serving. This resting time makes the glaze set to a smooth and glossy finish.
Serving Suggestions
Now that your cake is perfectly glazed, it’s showtime! Here are a few ideas to make your serving extra special:
- With Vanilla Ice Cream: The contrast of the warm, fudgy interior with a cold scoop of creamy vanilla ice cream is pure heaven.
- A Side of Fresh Berries: The tartness of fresh raspberries or strawberries pairs beautifully with the richness of the chocolate.
- Sprinkle of Extra Walnuts: Add a sprinkle of extra chopped walnuts on top of the glaze for a crunchy bite.
Storage Instructions
Since this cake is so rich and fudgy, storing it properly helps preserve its delightful texture:
- Room Temperature: The cake can be stored at room temperature for up to 2 days, stored in an air-tight cake container to maintain its moisture and freshness.
- Refrigerate: If you live in a warmer climate or want it to last longer, you can refrigerate the cake, tightly wrapped in plastic wrap, for up to 5 days.
- Freeze: For long-term storage, you can freeze the cake by wrapping individual slices in plastic wrap and placing them in a freezer-safe bag. The cake will last for up to 1 month in the freezer. To re-enjoy, thaw it overnight in the fridge and leave it at room temperature before serving.
Conclusion
There you have it—a perfectly indulgent Tunnel of Fudge Cake that’s fudgy inside, rich outside, and topped with a luscious cocoa glaze. This cake is not only a delightful throwback to a bake-off legend but a dessert that never fails to impress with its decadent taste and texture.
Enjoy the gloriously chocolatey journey, and don’t forget to pair it with your favorite cup of coffee for the complete experience!