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Unfortunate name, excellent cake

When I was a kid, on most birthdays my mom would make the unfortunately named Tunnel of Fudge cake. It was unique in that it had the frosting on the inside of the cake.

As time went on, though, she stopped making it. A crucial ingredient in the cake, powdered frosting, was impossible to come by. At first, it just had smaller face space on the shelves in the grocery stores, but eventually the various companies just stopped making it.

You can find Jiffy brand powdered frosting on Amazon, for a ridiculous price, but Betty Crocker and Pilsbury have just stopped making the mixes.

I figured that with so called "progress" of canned frosting, I'd never have a bite of Tunnel of Fudge Cake again.

But, on a lark, I went hunting for some heretofore unknown source of dry frosting, and I found a bunch of recipes. Some, like this one and this one, use the old frosting mix recipes.

But others, like this one and this one, recreate the frosting mix by hand!

Tunnel of Fudge Cake

This is the recipe Pillsbury offers for the prize-winning cake that started the bundt pan revolution. It is not exactly the same as Ella Helfrich’s because Pillsbury stopped making the double dutch fudge buttercream frosting mix she used in the original. Now you have to make the whole cake from scratch. Nuts are essential to the cake’s success. A "tunnel of fudge" mysteriously appears in the finished cake. This does make it tough to use the usual toothpick method of determining doneness


1 ¾ cups sugar

1 ¾ cups butter or margarine, softened

6 eggs

2 cups powdered sugar

2 ¼ cups all purpose or unbleached flour

¾ cup unsweetened cocoa

2 cups chopped walnuts


¾ cup powdered sugar

¼ cup unsweetened cocoa

4-6 tsp. milk

Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan (or a 10-inch tube pan). In a large bowl, combine sugar and butter or margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan and spread evenly.

Bake for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 ½ hours. Invert onto serving plate and cool at least 2 hours.

In small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

I'll have to borrow my mother's bundt pan to make the cake, but if I can pull this off, I'll beloved by the chocolate loving faction of the family forever.


Jan. 23rd, 2008 05:07 pm (UTC)
I double-dog dare you to post your GIS results for "tunnel of fudge."

Pete (http://www.whiterose.org/pete/blog)