Tunnel of Fudge Cake
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1 3⁄4 cups sugar
- 1 3⁄4 cups butter, softened
- 6 eggs
- 2 cups powdered sugar, for cake
- 2 1⁄4 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa, for cake
- 2 cups walnuts, chopped
- 3⁄4 cup powdered sugar
- 1⁄4 cup unsweetened cocoa, for galze
- 4 -6 teaspoons milk
directions
- Heat oven to 350°F.
- Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan.
- For the cake: In large bowl, combine sugar and butter; 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, cocoa and walnuts 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.
- For the Glaze: In small bowl, combine powdered sugar, 1/4 cup cocoa enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
- High Altitude (3500-6500 ft).
- Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.
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