Tunnel of Fudge Cake IV

Tunnel of Fudge Cake IV


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

Ingredients 1 h 15 m {{adjustedServings}} servings 544 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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.
  3. 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.
  4. 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.
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Reviews 34

  1. 36 Ratings


i love this recipe! for those of you who have tried it and could not get the tunnel of fudge, i suggest you experiment on the baking temperature and the baking time. the first time i did this, i followed the recipe to the letter. the result was a very small tunnel. the next time i did this, i used a lower temperature for baking and 55 minutes baking time. the tunnel was perfect!


WARNING!!!! This cake should only be cooked for 45-50 minutes!!! Those are the directions on the Pillbury website and who should know better. I baked mine for 45 minutes because my cakes are usually done by the lesser time given on any package directions. Everyone loved this cake and I used chopped almonds instead of walnuts. It looked just like the picture. A toothpick should NOT be inserted into the center and it should NOT come out clean. It's supposed to be goopy!!! The Pillsbury website says check it instead by making sure the top is set and that the cake has started pulling away from the edge. Good Luck! It also says to cool in the pan on a wire rack for 1 1/2 hours. Then cool 2 hours before frosting.


Oh Thank You Annie! I used to make this cake back in the 60s but my recipe called for boxed frosting mix. After the introduction of frosting-in-a-tub the boxed mixes disappeared. I made this cake yesterday and it is fabulous. I'd been having a terrible day and I needed an extra chocolate buzz so I doubled your frosting recipe and added 1 tsp of vanilla. OMG! This cake is to die for!!! Thanks again Annie! ****************** TO ISLANDREST: I guess the word fudge is a bit confusing. It's more a 'fudgey-like' layer about 2/3 of the way down inside of the cake. I'm going to make this cake again today!