About This Recipe
This Tunnel of Fudge cake is just so wonderful. It’s a rich chocolate cake that has a soft center of “fudge” that is created because the cake is high in sugar and it is slightly underbaked. Depending on your luck, it may be like a molten chocolate cake, or just have a fudgy center. Either way, it’s fabulous.
The frosting mix that was originally used to make this cake has been discontinued, and there are now many “copycat” versions that make the cake entirely from scratch. But I found five sources of the frosting mix that are still available, so buy them and get to the kitchen.
The frosting mixes are from King Arthur (17 ounces), 365 Whole Foods (8.2 ounce), Junket Fudge and Frosting Mix, Krusteaz, and Lilybean. (These are not sponsored links, by the way.)
Now a bit of math. The original recipe called for two 7.5 ounce boxes of the mix, or 15 ounces total, which is 3 cups of the mix. So you can measure (this is the method I prefer), or estimate by using a little less of the King Arthur and 365 Whole Foods mixes, or use one package plus one quarter of the package of the Junket product. You’ll need to measure the Krusteaz product because it’s a five pound package. And for the Lilybean mix, use about 1-1/2 bags. Just be sure you measure by spooning the frosting mix into the cup and leveling off the top. Don’t scoop into the frosting mix or you’ll add too much and the cake will collapse.
Okay, on to the Tunnel of Fudge Cake. There are some rules you need to follow so the cake will turn out. First, do not skimp on the amount of nuts in the cake. They are necessary to provide some structure as the cake is moist and the filling is very soft. Second, you can’t judge doneness by using the toothpick test because of the soft center, so you have to use visual cues. The crust should be brown and look dry, and the cake will start pulling away from the sides of the pan.
So enjoy making the original version of this cake! If you love chocolate, there’s no better dessert.
How to make the best Tunnel of Fudge Cake
- Follow the directions precisely.
- Do not substitute canned frosting for the dry mix. You have to use the dry mix or the cake will never set and will be wet and soggy.
- Measure carefully, as usual. You know the drill by now!
Why this recipe works
- The high amount of sugar and low amount of flour in this cake means that it will not solidify completely, forming the “tunnel” of fudge encased in a soft cake shell.
- The nuts help provide structure for the cake so it doesn’t collapse from the soft filling.
Steps
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1
Done
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Spray a 12-cup fluted bundt pan with nonstick baking spray containing flour. Be sure you get into all the nooks and crannies. Preheat the oven to 350°F. |
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2
Done
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In a large bowl, beat the butter until fluffy with a mixer. Gradually add the sugar and brown sugar, beating until light and combined. |
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3
Done
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Add the eggs, one at a time, beating well after each addition until the mixture is smooth. |
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4
Done
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With a spoon, add the flour, dry frosting mix, and the nuts and stir until combined. |
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5
Done
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Pour the batter into the prepared pan. |
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6
Done
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Bake for 60 to 65 minutes. Test the cake after 60 minutes by looking for a dry, shiny, brownie-like crust. You can't use a toothpick test because of the soft center, and you can't press on the cake to test it either. |
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7
Done
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Put the cake on a wire rack and let stand until it is lukewarm. Don't try to turn the cake out before it is mostly cool or it will fall apart. Then turn onto a cake plate and cool completely. |
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8
Done
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If you want to frost it, melt 1 cup of milk chocolate chips with 2/3 cup heavy cream and stir until smooth. Let cool for 5 minutes, stir the glaze, then drizzle over the cake. Store the cake tightly covered at room temperature. |
