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Tunnel of Fudge Cake

January 30, 2015

If you grew up in the 1970s, then more than likely your mother made this cake.  (Kevin’s MeMe, Freda Beam did.) Though Pillsbury no longer makes the product that was one of the essential ingredients in that recipe, they did design an alternative recipe that when cooked just right tastes the same as the original.  Thus, every bite of this cake holds a little nostalgia for those of you who have fond memories of that time period.  In making this cake for Kevin’s dad’s birthday, we tweaked the directions according to the comments given by others from various sites about this recipe.  This is Kevin’s version of Pillsbury’s “Tunnel of Fudge Cake.” ~Renee Beam Wilson

*BE SURE AND BAKE THIS ONE DAY PRIOR TO SERVING.

*BE SURE AND SET ASIDE 5 HOURS FOR THE TOTAL TIME NECESSARY FOR THIS CAKE.  (It’s a big chunk of time, but definitely worth it!  Just ask Kevin’s dad!)

Cake

1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups All Purpose Flour
3/4 cup unsweetened cocoa
2 cups chopped, toasted pecans  (THESE ARE NECESSARY FOR THE SUCCESS OF THIS CAKE.) 

Icing

3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons half n half (We used half n half.  You could use regular milk.  The half n half makes for a thicker icing which we prefer)

Sprinkles  (shake onto icing after you have iced the cake)

 

Directions:  Heat oven to 340 degrees F.  (Yes, we said 340 degrees.)  Grease and flour a bundt pan.  In large bowl, combine sugar and margarine; beat until light and fluffy.  Add eggs one at a time, beating well after each addition.  Gradually add 2 cups of 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 for 45 minutes.  (Yes, just 45 minutes.  And do NOT check it for ordinary doneness like regular cakes because this is no ordinary cake!)
Cool for 1 1/2 hours on a wire rack before inverting it onto a serving plate!!!!!!  (The “tunnel”of fudge must be cooled well so it will hold up when it is time to invert it.) 
After it has cooled for 1 1/2 hours, invert it onto a serving plate.  Let cool an additional 2 hours.
Now, in a small bowl, sift powdered sugar and cocoa powder, then add enough half n half for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Sprinkle sprinkles lavishly on top of iced cake before icing has had opportunity to set.  Store tightly covered.  Serve the next day.
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