Classic Tunnel Of Fudge Cake Food

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TUNNEL OF FUDGE CAKE



Tunnel of Fudge Cake image

This recipe, arguably the recipe most closely identified with the Bake-Off® Contest, mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 4h30m

Yield 16

Number Of Ingredients 10

1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
  • Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
  • In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

Nutrition Facts : Calories 570, Carbohydrate 62 g, Cholesterol 80 mg, Fat 6, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1/16 of Recipe, Sodium 260 mg, Sugar 43 g

TUNNEL OF FUDGE CAKE (CAKE MIX)



Tunnel of Fudge Cake (Cake Mix) image

This is a very rich cake, but using a mix makes it that much easier. Everyone loves it when I make it.

Provided by jamiej

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 10

1 1/2 cups milk
1 (3 1/2 ounce) box chocolate pudding (cook)
1 cup chocolate chips
1 tablespoon butter
1 (18 ounce) package devil's food cake mix
1/2 cup oil
1/2 cup sour cream
1/2 cup Baileys Irish Cream
4 eggs
1 teaspoon vanilla

Steps:

  • Place milk in pan and whisk in pudding, cook until comes to a boil, 4-5 minutes. Remove from heat and stir in chips and butter until smooth and thick; set aside.
  • Preheat oven to 350F; prepare 12 cup bundt pan.
  • Mix cake, oil, sour cream, Irish cream, eggs, and vanilla in a bowl.
  • Reserve 2 cups of batter. Pour remaining batter into pan; spoon pudding in a ring on top (DO NOT ALLOW PUDDING TO TOUCH THE SIDES!) spoon reserved batter on top.
  • Bake for 45-50 minutes (mine is done around 30 minutes, just make sure to keep an eye on it).
  • You can frost, drizzle melted chocolate or just dust with powdered sugar.

Nutrition Facts : Calories 670.2, Fat 41.2, SaturatedFat 13.6, Cholesterol 119.8, Sodium 644.8, Carbohydrate 69, Fiber 2.8, Sugar 41.8, Protein 10.3

TUNNEL-OF-FUDGE CAKE



Tunnel-of-Fudge Cake image

The original tunnel-of-fudge cake won second place in the 1966 Pillsbury Bake-Off Contest for the late Ella Rita Helfrich of Houston. That version used a fudge icing mix to create a gooey chocolate center. But Pillsbury discontinued the icing mix, and the resulting clamor of home bakers led Pillsbury to release a recipe for making tunnel-of-fudge cake from scratch. In 2004, The Times presented an adaptation of that recipe with the help of Shirley Corriher, a biochemist and the author of "Cookwise" and "Bakewise," books about how scientific principles can be applied to cooking and baking.

Provided by The New York Times

Categories     snack, cakes, dessert

Time 4h

Yield 1 cake

Number Of Ingredients 14

2 1/2 cups walnuts or pecans, chopped
2 tablespoons unsalted butter
1/4 teaspoon salt
1 1/4 cups unsalted butter, cut into tablespoon-size pieces, softened, plus more for greasing the pan
1 cup sugar
3/4 cup dark brown sugar, packed
3/4 teaspoon salt
1 teaspoon vanilla
1/3 cup vegetable oil
2 large egg yolks
4 large eggs
2 cups confectioners sugar
2 1/4 cups bleached all-purpose flour
3/4 cup natural cocoa powder

Steps:

  • Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees (see note).
  • On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add 2 tablespoons butter and 1/4 teaspoon salt. Toss well and set aside.
  • Generously butter the inside of a large 12-cup Bundt cake pan.
  • In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.
  • Beat in 3/4 teaspoon salt, vanilla and vegetable oil.
  • Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.
  • With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.
  • In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.
  • Bake for 40 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 40-minute cooking time.
  • When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.

Nutrition Facts : @context http, Calories 727, UnsaturatedFat 20 grams, Carbohydrate 87 grams, Fat 41 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 273 milligrams, Sugar 60 grams, TransFat 1 gram

UPDATED TUNNEL OF FUDGE CAKE



Updated Tunnel of Fudge Cake image

This fabulous recipe for an updated tunnel of fudge cake omits the fudge frosting mix and uses cocoa and confectioners' sugar instead.

Provided by Linda Larsen

Categories     Dessert     Cake

Time 1h13m

Number Of Ingredients 13

1 1/2 cups/12 ounces butter (softened)
1 cup white sugar
3/4 cup brown sugar (packed)
2 (1-ounce) squares unsweetened chocolate (melted and cooled)
6 large eggs (room-temperature)
2 cups sifted confectioners' sugar
2 cups all-purpose flour
2/3 cup cocoa
2 teaspoons vanilla
2 cups chopped pecans (or walnuts)
For the Glaze:
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil

Steps:

  • Heat oven to 350 F.
  • Measure flour by lightly spooning the flour into the measuring cup, NOT by scooping the measuring cup into the flour. The scoop-and-level method is incorrect and will make this cake too dry.
  • In a large bowl, combine butter, white sugar and brown sugar and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined.
  • Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture (this can take some time).
  • Sift the confectioners' sugar BEFORE you measure it. Gradually add it to the batter, mixing well. By hand, stir in flour, cocoa, vanilla, and pecans until well blended.
  • Spray a 12-cup Bundt pan with nonstick baking spray combined with flour. Spoon batter into prepared pan. Bake at 350 F for 48 to 54 minutes, until crust looks dry and shiny ( traditional doneness tests won't work because of the soft fudge center).
  • Cool cake in pan on a rack for 1 hour, then invert onto serving plate and remove pan. Cool completely. If you bake the cake for a shorter period of time, it will have true fudge in the center. Bake it longer for a moist tunnel in the center.
  • Make the glaze by placing the chocolate chips and oil in a small microwave-safe bowl. Microwave on 50 percent power for 2 minutes and then stir. Continue microwaving until chocolate is melted and the mixture is smooth.
  • Pour into a small zip-top bag. Cut a tiny piece off the corner of the bag and pipe the chocolate over the cake, using a back-and-forth motion. Let cool.

Nutrition Facts : Calories 531 kcal, Carbohydrate 55 g, Cholesterol 116 mg, Fiber 3 g, Protein 7 g, SaturatedFat 15 g, Sodium 168 mg, Sugar 38 g, Fat 33 g, ServingSize 1 cake (16 servings), UnsaturatedFat 0 g

TUNNEL OF FUDGE CAKE IV



Tunnel of Fudge Cake IV image

The ONLY perfect tunnel of fudge cake recipe I can find - it came from a 1950's flour package.

Provided by AMCLAYTON

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

1 ¾ cups margarine, softened
1 ¾ cups white sugar
6 eggs
2 cups confectioners' sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups chopped walnuts
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
  • For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 62.1 g, Cholesterol 69.9 mg, Fat 32 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 259 mg, Sugar 43.9 g

TUNNEL OF FUDGE CAKE



Tunnel of Fudge Cake image

So rich and gooey! This cake is made completely from scratch-no mixes required. The secret to the fudgy tunnel is the addition of the nuts-don't be stingy with them! It's from Pillsbury Best of the Bakeoff.

Provided by Kaarin

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 10

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 cocoa
2 cups walnuts, chopped
3/4 cup powdered sugar
1/4 cup cocoa
4 -6 teaspoons milk

Steps:

  • Grease and flour a 12 cup bundt pan or 10 inch tube pan.
  • In large bowl, beat butter and sugar till fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Gradually add 2 cups powdered sugar, flour and cocoa.
  • Stir in nuts by hand.
  • Spoon batter into pan; spread evenly.
  • Bake at 350 F for 58-62 minutes.
  • Note: you won't be able to test for doneness since the filling is soft, so accurate temperature and timing is key.
  • Cool in pan 1 hour.
  • Invert on serving platter and cool completely.
  • In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.
  • Spoon over cake, drizzling down sides.
  • Store tightly covered.

TUNNEL OF FUDGE CAKE I



Tunnel of Fudge Cake I image

Frosting mix and walnuts are used in this version of the classic cake with the melted chocolate center.

Provided by UP38

Categories     Desserts     Cakes     Bundt Cake Recipes     Chocolate

Time 2h35m

Yield 14

Number Of Ingredients 7

1 ¾ cups butter, softened
1 ½ cups white sugar
6 eggs
2 (7.25 ounce) packages chocolate fudge frosting mix
2 cups all-purpose flour
2 cups chopped walnuts
2 tablespoons boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Measure 3/4 cup of the frosting mix for the chocolate glaze. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated. Fold in the nuts.
  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes. The top of the cake will form a brownie like crust before it is done. Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
  • To make the chocolate glaze: Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth. Thin with additional boiling water if necessary to reach desired consistency. Spoon glaze over the cooled cake.

Nutrition Facts : Calories 637.1 calories, Carbohydrate 56 g, Cholesterol 150.9 mg, Fat 43.6 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 19.4 g, Sodium 255.5 mg, Sugar 36.4 g

CLASSIC TUNNEL OF FUDGE CAKE



Classic Tunnel of Fudge Cake image

This is that same cake that everyone seemed to make back in the '70's. Pillsbury discontinued their line of dry frosting mixes, and came up with their own revised version, which was NOT the same. I was thrilled to find this version in a food column from the "Minneapolis Star Tribune."

Provided by yooper

Categories     Dessert

Time 1h35m

Yield 14 serving(s)

Number Of Ingredients 7

1 3/4 cups butter, softened
1 1/2 cups white sugar
6 eggs
2 (7 1/4 ounce) packages jiffy chocolate fudge frosting mix
2 cups all-purpose flour
2 cups chopped walnuts
2 tablespoons boiling water

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 10 inch Bundt pan.
  • Measure 3/4 cup of the frosting mix for the chocolate glaze.
  • Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated.
  • Fold in the nuts.
  • Pour batter into prepared pan.
  • Bake in the preheated oven for 60 minutes.
  • The top of the cake will form a brownie like crust before it is done.
  • Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
  • To make the chocolate glaze; Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth.
  • Thin with additional boiling water if necessary to reach desired consistency.
  • Spoon glaze over the cooled cake.

PEANUT TUNNEL OF FUDGE CAKE



Peanut Tunnel of Fudge Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 18

Nonstick cooking spray
2 1/4 cups all-purpose flour
2 cups honey-roasted peanuts
2 tablespoons peanut butter powder (optional)
4 large eggs plus 2 egg yolks
2 1/2 sticks unsalted butter, cut into pieces, at room temperature
1 1/2 cups granulated sugar
3/4 cup packed dark brown sugar
1/3 cup roasted peanut oil
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups confectioners' sugar
3/4 cup unsweetened cocoa powder
1 1/2 cups confectioners' sugar
3 tablespoons milk
1/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray. Combine the flour, peanuts and peanut butter powder (if using) in a large bowl. Lightly stir the eggs and egg yolks in a bowl with a fork until they are just streaky; set aside.
  • Beat the butter in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the granulated sugar, then the brown sugar and beat until fluffy, about 4 minutes. Beat in the peanut oil, vanilla and salt; scrape down the sides of the bowl. Reduce the mixer speed to low and add the beaten eggs in three additions. Beat in the confectioners' sugar and cocoa powder until just combined; do not overmix. Fold in the flour-peanut mixture with a rubber spatula.
  • Pour the batter into the prepared Bundt pan and spread it evenly. Bake 45 minutes (be careful not to overbake). Transfer to a rack and let cool 20 minutes in the pan. Gently press down on the cake to remove any air bubbles in the tunnel (it's OK if the cake cracks a little bit), then let cool completely in the pan, 3 hours.
  • Make the glaze: Whisk the confectioners' sugar, milk, peanut butter, vanilla and salt in a medium bowl until smooth. Invert the cake onto a plate and pour the glaze on top.

CHOCOLATE TUNNEL FUDGE CAKE



Chocolate Tunnel Fudge Cake image

A delicious moist bundt cake with a cream cheese filling in the middle topped with a delicious chocolate glaze! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 21

2 1/4 cups sugar, divided
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup very strong brewed coffee
1 cup buttermilk
1/2 cup chopped pecans
2 teaspoons vanilla, divided
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup flaked coconut
1 cup semi-sweet chocolate chips
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup powdered sugar
3 tablespoons baking cocoa
1 -3 tablespoon very hot water
2 teaspoons vanilla

Steps:

  • Preheat oven to 350 degree F.
  • Set oven rack to second-lowest position.
  • Grease and flour a 12-cup bundt pan.
  • In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
  • Combine flour, baking cocoa, baking powder, baking soda and salt.
  • In another small bowl, combine the coffee with the buttermilk.
  • Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
  • Stir in nuts and 1 tsp vanilla.
  • Pour half of the cake mixture into the prepared bundt pan.
  • in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
  • Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
  • Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
  • Top with remaining cake batter.
  • Bake for 1 hour and 10 minutes, or until cake tests done.
  • Cool in the pan on a wire rack for 15 minutes.
  • Remove from pan; cool completely on wire rack.
  • To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
  • Drizzle over the cooled cake.

TUNNEL OF FUDGE BANANA CAKE



Tunnel of Fudge Banana Cake image

An irresistible reimagining of a fudge-filled banana bread in the shape of a comforting Bundt cake. The best of all worlds!

Provided by Food.com

Categories     Candy

Time 1h5m

Yield 1 12-cup bundt cake

Number Of Ingredients 20

6 ounces semisweet chocolate
6 tablespoons heavy cream
2 tablespoons unsalted butter
2 tablespoons unsalted butter, softened
2 tablespoons unsweetened cocoa powder
3/4 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup dark brown sugar
4 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup mashed banana (about 1 large)
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2/3 cup powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons whole milk
12 dried banana pieces, for decoration

Steps:

  • For the fudge filling:.
  • Finely chop the chocolate and place into a medium heat-proof bowl.
  • Heat the cream and butter in a small pot until the butter has melted and the cream is gently steaming.
  • Pour this over the chocolate in the bowl. Let sit for 5 minutes then gently stir until all the chocolate has melted.
  • Let this mixture cool at room temperature for 45-60 minutes, stirring occasionally, until thickened but still pipeable.
  • Prepare the pan:.
  • Preheat the oven to 350 degrees F.
  • Use the 2 tablespoons of softened butter and a pastry brush to coat a 12-cup bundt pan very well. Add the cocoa powder to the the pan, tilting and tapping the pan to coat as much of the inside as possible. Tap out any excess cocoa powder.
  • For the cake:.
  • In a large bowl, beat the butter, granulated sugar and dark brown sugar together until smooth. Beat in the eggs one at a time until smooth. Add the salt, vanilla, baking powder, vegetable oil and mashed banana and stir together until well-combined.
  • Add the flour and cocoa powder to the bowl and mix until just combined.
  • Scoop 3 cups of the cake batter into the prepared bundt pan. Spread out into an even layer.
  • Transfer the thickened, cooled fudge filling to a piping bag. Pipe the fudge filling in a thick ring all the way around in the centre of the batter.
  • Cover the fudge filling with the remaining cake batter and spread out evenly in the pan.
  • Bake for 35-40 minutes. The cake will look risen and dry on top. You won't be able to test this cake with a toothpick as the centre will still be gooey when the cake is finished baking, so you must ensure your oven is at the correct temperature.
  • Remove the cake from the oven and let cool for 20 minutes in the pan. Loosen the edges of the cake with a small spatula or butter knife, flip the cake out onto a wire rack and leave to cool completely.
  • For the frosting:.
  • In a small bowl, stir together the powdered sugar, cocoa powder and milk until smooth.
  • Spoon over the top of the cooled cake, letting it drip down the sides of the cake. Top with the dried banana chips and leave the icing to set for a few minutes before cutting into the cake.
  • Tools:.
  • 12-cup Nordicware Classic Bundt Pan (aka Anniverary Bundt Pan). Buy it now on Amazon: https://www.amazon.com/Nordic-Ware-12-Cup-Bundt-Pan/dp/B0000CFLM2.

TUNNEL OF FUDGE CAKE II



Tunnel of Fudge Cake II image

A cake that needs no introduction, Ladies and Gentlemen, Tunnel of Fudge!

Provided by GrannySue

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 17

1 ½ cups milk
1 (3.5 ounce) package non-instant chocolate pudding mix
1 cup semisweet chocolate chips
1 ⅓ cups white sugar
¾ cup butter, softened
½ cup shortening
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
2 cups chopped walnuts
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
6 tablespoons milk

Steps:

  • In medium pan, combine 1 1/2 c milk and pudding mix. cook as directed on package Add chocolate chips and stir until melted. set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or tube pan.
  • In large bowl, combine sugar, butter and shortening. Beat till light and fluffy. Add vanilla and eggs. Mix well.
  • Add flour, 1/2 c cocoa, baking powder, salt, and 1 cup milk to bowl. 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 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.
  • Bake at 350 F (175 degrees C) for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour in pan, then turn out onto a wire rack and cool completely.
  • In small bowl, combine confectioners sugar and 1/4 cup cocoa. Add enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides.

Nutrition Facts : Calories 659.2 calories, Carbohydrate 70.4 g, Cholesterol 97.2 mg, Fat 40.9 g, Fiber 4.9 g, Protein 11.1 g, SaturatedFat 14.9 g, Sodium 278.9 mg, Sugar 44.3 g

CREAMY FUDGE TUNNEL CAKE



Creamy Fudge Tunnel Cake image

Yet another version of the old Tunnel of Fudge cake. This one uses cake mix, brewed coffee and cream cheese in the filling.

Provided by Claire312

Categories     Dessert

Time 55m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 11

1 1/4 cups semi-sweet chocolate chips
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 tablespoons cream
1 (18 1/2 ounce) package chocolate cake mix
3/4 cup cold, brewed coffee
1/4 cup vegetable oil
3 eggs
2/3 cup chopped pecans
1/2 cup heavy whipping cream
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess.
  • In small saucepan, melt 1-1/4 cups chocolate chips.
  • With mixer, combine cream cheese, sugar, 3 tablespoons cream or milk, and melted chocolate.
  • Beat until smooth.
  • Set aside.
  • Combine cake mix, coffee, oil, and eggs, and beat 4 minutes.
  • Pour into prepared pan.
  • Sprinkle with nuts.
  • Mound cream cheese mixture around tube, but do not spread to touch sides of pan.
  • Bake at 350 degrees F (175 degrees C) for 55-65 minutes until top springs back when pressed lightly in center.
  • Cool upright in pan one hour before inverting.
  • To make glaze: heat 1/2 cup cream in small saucepan over medium heat until just bubbling around edges.
  • Stir in 1/2 cup chocolate chips until melted and smooth.
  • Simmer one minute to thicken slightly.
  • Pour warm glaze over inverted cake, letting it flow down the sides.
  • Cool completely.
  • Glaze will set as it cools.
  • Store cake in refrigerator.

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Web Jun 5, 2023 Step 2. Peel 1 medium banana and cut in half lengthwise. Place banana, cut sides up, on an oval plate or in a shallow bowl. Top with 1 scoop vanilla ice cream, 1 …
From epicurious.com


TUNNEL OF FUDGE POUND CAKE - SEASONS AND SUPPERS - PINTEREST
Web Apr 28, 2018 - I call this vanilla chocolate pound cake Tunnel of Fudge Pound Cake, owing to the wonderful tunnel of chocolate that runs through the cake. Pinterest. Today. …
From pinterest.ca


BEST TUNNEL OF FUDGE CAKE RECIPE - FOOD52
Web Jun 20, 2016 Recipes Dessert Cake Bake Tunnel of Fudge, 1966 by: Jessica Reed June 20, 2016 4.4 13 Rating s View 13 Reviews Photo by Mark Weinberg Cook time 3 hours …
From food52.com


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