Tunnel of Fudge Cake (Cake Mix)
"This is a very rich cake, but using a mix makes it that much easier. Everyone loves it when I make it."
photo by hazel.porter_4727532
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
-
Filling
- 1 1⁄2 cups milk
- 1 (3 1/2 ounce) box chocolate pudding (cook)
- 1 cup chocolate chips
- 1 tablespoon butter
-
Cake
- 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
directions
- 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.
Questions & Replies
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Don’t have any bailey’s cream. Can I use regular coffee creamer? I have French vanilla. Or can I use heavy whipping cream? -
Don’t have any bailey’s cream can I use regular coffee creamer or heavy whipping cream?
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Do you have high altitude adjustments for this Tunnel of Fudge Cake (Cake Mix) recipe? I live at 7,000 plus feet and really want to try this recipe. Sandy W. -
will instant pudding work? -
does this cake need refrigerated because of the pudding center?
Reviews
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I can't say enough about this recipe. Because I was taking this to work, I substituted Irish Cream flavored coffee creamer for the Bailey's Irish Cream (figured my boss would appreciate that!), and it was perfect. Everyone said it was the best cake they'd ever eaten. This is a keeper.
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Can I use instant pudding in this recipe?
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Made it for a friends birthday, it was a huge success! It is a new staple in my recipe collection!
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WOW!!! So easy and the flavor is amazing. I would love to serve this to guests. I made two changes- water instead of Bailey's (I really hate Bailey's Irish Cream) and Butter Recipe chocolate because I had no devil's food. This is an excellent alternative to other recipes where the cake is essentially raw. The sour cream helps the cake part stay rather moist. I kept the time to 35 minutes and it came out perfect. Any longer and it would have been overdry.
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This cake was deliciously moist and the filling was great. For my tastes, the Bailey's flavor was too strong. If I made it again, I would find a replacement for most (if not all) the Bailey's.
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Tweaks
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I can't say enough about this recipe. Because I was taking this to work, I substituted Irish Cream flavored coffee creamer for the Bailey's Irish Cream (figured my boss would appreciate that!), and it was perfect. Everyone said it was the best cake they'd ever eaten. This is a keeper.
RECIPE SUBMITTED BY
I love to cook,,, finding recipes is my hobby. My hubby of ( going on ) five years loves it. I bake ALOT, I love trying new recipes,,,, its how you find the really good ones.I was born in FL, But my family is from PA We have two dogs a shepherd chow mix and a shiba inu, both my babies.
