Tunnel of Fudge Cake III

Tunnel of Fudge Cake III

Suzanne Stull 0

"If you like chocolate, you'll love this chocolate cake made with fudge frosting mix and walnuts."

Ingredients {{adjustedServings}} servings 692 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 692 kcal
  • 35%
  • Fat:
  • 45.2 g
  • 70%
  • Carbs:
  • 68.1g
  • 22%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch bundt pan.
  2. Cream butter or margarine in a large bowl with an electric mixer on high speed. Add eggs one at a time. Gradually beat in sugar and continue creaming until light and fluffy.
  3. By hand, stir in the flour, fudge frosting, and walnuts until well blended. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 60 to 65 minutes. Cool in pan for 2 hours then remove and continue to cool if needed. Drizzle with icing or confectioner's sugar.
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Reviews 5

  1. 8 Ratings


I remember this version of the tunnel of fudge cake recipe from years ago. It is fabulous and was the winner of the Pillsbury twenty five thousand dollar bake off back in the late sixtys or early seventys. The problem is I haven't been able to find the frosting mix and I understand that the original one made by Pillsbury is no longer available because all the frostings come in cans now. But no other recipe that I've tried for the tunnel of fudge cake compares to this one!


This is hands down the best chocolate cake ever! Mom used to make a version very close to this for decades. Since she passed and I can't find her recipe book this is the next best thing. Thanks!


When I made this, I left out the walnuts and lessened the sugar to a little under 1 cup. For the frosting, I used a dark chocolate frosting, so I thought it'd be sting enough. I'm not sure what made the chocolate flavor not come out in the final product, but next time I make this, I'll use the right amount of sugar and add some cocoa powder as well. Also, be sure that your eggs are up to room temp. I used mine right out of the fridge and it curdled the butter and made the batter look nasty and hard to work with :P other than my own mistakes, this is a great cake recipe: it's dense and chewy and not too too dry, but I'd recommend having this with vanilla (or chocolate) ice cream or some other type of topping. Used a chocolate coating instead of frosting, and it was great, but use frosting if possible.