---Tunnel of Fudge Cake from Bakewise by Shirley Corriher
via https://worldaccordingtojiggle.blogspot.com/2011/02/tunnel-of-fudge-cake.html
2 1/2 c. walnut pieces or mixed walnuts/pecans (I used all pecans because we don't like walnuts)
1 1/2 c. plus 2 Tbs unsalted butter, cut into 2 Tbs pieces, divided
3/4 tsp salt, divided
Nonstick cooking spray
1 cup granulated sugar
3/4 cup dark brown sugar, packed
1 tsp vanilla extract
1/3 cup canola oil
2 large egg yolks
2 cups confectioners' sugar
3/4 cup natural cocoa powder
4 large eggs
2 1/4 cup spooned and leveled all purpose flour
Confectioners' sugar to garnish
1. Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350.
2. On a large baking sheet, roast the nuts for 10 minutes. Pour into a bowl, add 2 Tbs butter and 1/4 tsp salt and toss well. When cool, coarsely chop and set aside. (I just used pre chopped pecans and saved time)
3. Spray a 12 cup Bundt pan generously with nonstick cooking spray
4. With a mixer, beat the remaining 1 1/4 cup butter to soften and get to the fluffy stage. Add the granulated sugar, then the brown sugar, and continue to beat until light and airy. (This takes longer than you would think using cold butter) While beating, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, and then continue beating.
5. Beat in the remaining 1/2 tsp salt and the vanilla. Blend in the oil and egg yolks.
6. By hand, stir in the confectioners' sugar, then the cocoa powder.
7. By hand, one at a time, stir the eggs into the batter, with minimum stirring just to blend them into the batter well.
8. In a large mixing bowl, stir together the flour and roasted chopped nuts. Fold the flour-nut muxture into the batter and pour into the prepared pan. (Heating the pan in the oven for 5 minutes before you put the batter in helps ensure that you have a good 3/4 inch of well set cake to hold the fudge center.)
9. Bake for 45 minutes. You can't use the toothpick test for doneness because this cake has so much sugar that the center is not going to set, but remains a "Tunnel of Fudge" in the center. You are totally dependent on the correct oven temp of 350 and the 45 minute cooking time. (If your oven is sketchy with temps you should invest in an oven safe thermometer so you have a good feel for what is actually happening inside your oven...and a light that works is also good!
10. When you remove the cake from the oven, you can't see it but it will have a runny fudge core with an air pocket above the fudge. This air pocket is not desireable and will become a hole under the fudge when the cake is chilled. To minimize this pocket, about 20 min after you take the cake out of the oven, while still in the pan, press the inside and outside edges of the cake bottom down all the way around. This will press the whole bottom down and reduce the air pocket. Leave the cake in the pan until completely cooled. (2-3 hours) With a thin knife, loosen the cake around the edges. Place a platter on top of the pan and invert.
11. Cool completely. Sprinkle with confectioners' sugar or drizzle with some tasty drizzle. Vanilla, chocolate or rum (the recipe is in the book) would all be good.
----How To Make a Molten Chocolate Bundt Cake from serious eats tunnel of fudge without nuts
For the cake:
Cooking spray
2 1/2 cups unbleached, all-purpose flour
3/4 cup natural unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon espresso or instant coffee powder
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 1/2 cups packed dark brown sugar
2 large eggs, at room temperature
5 large egg yolks, at room temperature
3 1/2 ounces semisweet chocolate, coarsely chopped
1/2 cup sour cream, at room temperature
2 teaspoons vanilla extract or vanilla bean paste
For the glaze:
4 1/4 ounces milk or white chocolate, finely chopped
1/2 cup heavy cream, at room temperature, plus more as needed
Prepare a 12-cup bundt pan. Spray the inside and tube of a 12-cup nonstick bundt pan with cooking spray and set aside. Arrange a rack in the middle and a rack in the lower third of the oven. Heat to 350°F.
Sift the dry ingredients. In a large bowl or on a large sheet of parchment paper, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso or coffee powder; set aside.
Cream the butter and sugars. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a sturdy handheld electric mixer, combine the butter, brown sugar, and granulated sugar and mix at low speed until incorporated, about 2 minutes. Using a rubber spatula, scrape the sides and the bottom of the bowl well, making sure all of the mixture is in the middle of the bowl by the paddle or beaters. Increase the speed to high and mix until lighter in color and very fluffy in texture, 4 to 4 1/2 minutes. Don't worry if it still looks a bit grainy — the sugar will not and should not dissolve.
Add the eggs and egg yolks. Add the eggs and egg yolks one at a time, beating after each addition just until mixed in, starting at low speed and increasing the speed to high until fully incorporated and fluffy again. Scrape down the sides and the bottom of the bowl between each addition.
Melt the chocolate. Place the semisweet chocolate into a microwave-safe bowl and heat at medium power, in 20-second bursts and stirring between each burst, until the chocolate is just melted, 90 to 100 seconds total. Stir well and set aside to cool to room temperature while you start putting the cake together.
Add the flour mixture to the egg mixture. Add the flour mixture to the egg mixture and mix on low to medium-low speed until combined. Scrape down the sides and the bottom of the bowl.
Add the remaining wet ingredients. Add the sour cream, vanilla, and melted chocolate and mix at low to medium-low speed until combined.
Fill the pan. Scoop the batter into the bundt pan. Using a spatula, smooth the surface around the outside perimeter of the pan and the inside tube so that it is 1/2 to 3/4-inch lower than the rest of the cake, to help keep the cake more even as it sinks while it cools after baking.
Bake the cake. Bake on the middle rack for 25 minutes.
Create some humidity. Place a 9- by 13-inch baking dish two-thirds filled with warm water on the lower rack and continue baking for 17 minutes longer. Remove from the oven and place the cake, in its pan, on a cooling rack. You will not be able to gauge doneness with a cake tester or toothpick. Don't fear the fudgy — that's how this cake works.
Poke holes in the surface of the cake. Using a long, thin wooden or metal skewer, liberally poke holes in the top of the cake around the perimeter of the pan and around the inner tube part, about 24 pokes in total. The cake will sink in a ring shape as it cools, and poking holes will make that process more consistent and even. Allow to cool completely in the pan.
Invert the cake. Place a serving platter or cake stand on top of the cake pan so that the bottom of the platter faces up. Holding the platter firmly with one hand, slide your other hand under the bundt pan and grip firmly. Flip the whole thing over gently but quickly, still holding firmly with both hands, so that the bottom of the pan faces up. Leave the pan over the cake while you make the glaze.
Make the glaze. Place the milk or white chocolate and place in a heatproof bowl; set aside. Place the cream in a microwave-safe bowl and heat until it is very hot and almost boiling, in 20-second blasts, being careful not to let it spill or bubble over, about 1 minute total. Pour the hot cream over the chocolate and let stand until the chocolate is melted, about 2 to 3 minutes. Whisk until smooth and very thick yet pourable.
Remove the cake pan and glaze the cake. Lift the pan from the cake. Gently pour the glaze over the top of the cake and allow it to drip down the sides liberally. Let the glaze dry and set for about 15 minutes before serving.
Recipe Notes
Storage: This cake will keep at room temperature, covered, for up to 2 days and the fudge part will firm up a bit over time.
And lastly, one that had a replacement for Pilsbury’s original Double Dutch Frosting. BUT Jiffy Chocolate Fudge Frosting is not available either!! Maybe another frosting mix could be used? I don't know.
----Tunnel Of Fudge Cake with jiffy chocolate frosting mix substitutions
This is the original recipe!
Ingredients
1.5 cups softened butter
6 eggs
1.5 cups sugar
2 cups flour
1 pkg Double Dutch Frosting Mix (OR 2 pkgs Jiffy Chocolate [fudge] Frosting Mix)
2 cups chopped walnuts
Instructions
Preheat oven to 350 degrees.
Cream butter in large mixing bowl on high speed. Add eggs, one at a time, beating well after each addition.
Gradually add sugar: continue creaming at high speed until light and fluffy.
By hand, stir in flour, frosting mix and walnuts until well-blended.
Pour batter into greased Bundt pan or 10 inch tube pan.
Bake at 350 degrees for 60-65 minutes. Cool 2 hours before removing from pan. Cool completely before serving.
Notes
Warning! This cake is like baking brownies! If you overcook the cake you WILL lose the fudge tunnel in the center.
And the one that started it all:
Original 1966 Recipe:
Tunnel of Fudge Cake
by Mrs. C. J. Helfrich, Houston Texas
1 1/2 cups soft Land O’Lakes Butter
6 eggs
1 1/2 cups sugar
2 cups Pillsbury’s Best Flour
1 package Pillsbury Two Layer Size Double Dutch Fudge Buttercream Frosting Mix (No longer avaiable)
3 cups chopped Diamond Walnuts
Oven 350 degrees. 10-inch tube cake. Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar; continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into greased Bundt pan or 10-inch tube pan. Bake at 350 degrees for 60 to 65 minutes. Cool 2 hours; remove from pan. Cool completely before serving.
From The Pillsbury Busy Lady Bake-Off Recipes (1966)
---Pillsbury’s Modern Adaptation: Tunnel of Fudge Cake
Cake
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and 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; spread evenly.
Bake at 350°F. 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 1/2 hours. Invert onto serving plate; cool at least 2 hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
via https://worldaccordingtojiggle.blogspot.com/2011/02/tunnel-of-fudge-cake.html
2 1/2 c. walnut pieces or mixed walnuts/pecans (I used all pecans because we don't like walnuts)
1 1/2 c. plus 2 Tbs unsalted butter, cut into 2 Tbs pieces, divided
3/4 tsp salt, divided
Nonstick cooking spray
1 cup granulated sugar
3/4 cup dark brown sugar, packed
1 tsp vanilla extract
1/3 cup canola oil
2 large egg yolks
2 cups confectioners' sugar
3/4 cup natural cocoa powder
4 large eggs
2 1/4 cup spooned and leveled all purpose flour
Confectioners' sugar to garnish
1. Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350.
2. On a large baking sheet, roast the nuts for 10 minutes. Pour into a bowl, add 2 Tbs butter and 1/4 tsp salt and toss well. When cool, coarsely chop and set aside. (I just used pre chopped pecans and saved time)
3. Spray a 12 cup Bundt pan generously with nonstick cooking spray
4. With a mixer, beat the remaining 1 1/4 cup butter to soften and get to the fluffy stage. Add the granulated sugar, then the brown sugar, and continue to beat until light and airy. (This takes longer than you would think using cold butter) While beating, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, and then continue beating.
5. Beat in the remaining 1/2 tsp salt and the vanilla. Blend in the oil and egg yolks.
6. By hand, stir in the confectioners' sugar, then the cocoa powder.
7. By hand, one at a time, stir the eggs into the batter, with minimum stirring just to blend them into the batter well.
8. In a large mixing bowl, stir together the flour and roasted chopped nuts. Fold the flour-nut muxture into the batter and pour into the prepared pan. (Heating the pan in the oven for 5 minutes before you put the batter in helps ensure that you have a good 3/4 inch of well set cake to hold the fudge center.)
9. Bake for 45 minutes. You can't use the toothpick test for doneness because this cake has so much sugar that the center is not going to set, but remains a "Tunnel of Fudge" in the center. You are totally dependent on the correct oven temp of 350 and the 45 minute cooking time. (If your oven is sketchy with temps you should invest in an oven safe thermometer so you have a good feel for what is actually happening inside your oven...and a light that works is also good!
10. When you remove the cake from the oven, you can't see it but it will have a runny fudge core with an air pocket above the fudge. This air pocket is not desireable and will become a hole under the fudge when the cake is chilled. To minimize this pocket, about 20 min after you take the cake out of the oven, while still in the pan, press the inside and outside edges of the cake bottom down all the way around. This will press the whole bottom down and reduce the air pocket. Leave the cake in the pan until completely cooled. (2-3 hours) With a thin knife, loosen the cake around the edges. Place a platter on top of the pan and invert.
11. Cool completely. Sprinkle with confectioners' sugar or drizzle with some tasty drizzle. Vanilla, chocolate or rum (the recipe is in the book) would all be good.
----How To Make a Molten Chocolate Bundt Cake from serious eats tunnel of fudge without nuts
For the cake:
Cooking spray
2 1/2 cups unbleached, all-purpose flour
3/4 cup natural unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon espresso or instant coffee powder
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 1/2 cups packed dark brown sugar
2 large eggs, at room temperature
5 large egg yolks, at room temperature
3 1/2 ounces semisweet chocolate, coarsely chopped
1/2 cup sour cream, at room temperature
2 teaspoons vanilla extract or vanilla bean paste
For the glaze:
4 1/4 ounces milk or white chocolate, finely chopped
1/2 cup heavy cream, at room temperature, plus more as needed
Prepare a 12-cup bundt pan. Spray the inside and tube of a 12-cup nonstick bundt pan with cooking spray and set aside. Arrange a rack in the middle and a rack in the lower third of the oven. Heat to 350°F.
Sift the dry ingredients. In a large bowl or on a large sheet of parchment paper, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso or coffee powder; set aside.
Cream the butter and sugars. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a sturdy handheld electric mixer, combine the butter, brown sugar, and granulated sugar and mix at low speed until incorporated, about 2 minutes. Using a rubber spatula, scrape the sides and the bottom of the bowl well, making sure all of the mixture is in the middle of the bowl by the paddle or beaters. Increase the speed to high and mix until lighter in color and very fluffy in texture, 4 to 4 1/2 minutes. Don't worry if it still looks a bit grainy — the sugar will not and should not dissolve.
Add the eggs and egg yolks. Add the eggs and egg yolks one at a time, beating after each addition just until mixed in, starting at low speed and increasing the speed to high until fully incorporated and fluffy again. Scrape down the sides and the bottom of the bowl between each addition.
Melt the chocolate. Place the semisweet chocolate into a microwave-safe bowl and heat at medium power, in 20-second bursts and stirring between each burst, until the chocolate is just melted, 90 to 100 seconds total. Stir well and set aside to cool to room temperature while you start putting the cake together.
Add the flour mixture to the egg mixture. Add the flour mixture to the egg mixture and mix on low to medium-low speed until combined. Scrape down the sides and the bottom of the bowl.
Add the remaining wet ingredients. Add the sour cream, vanilla, and melted chocolate and mix at low to medium-low speed until combined.
Fill the pan. Scoop the batter into the bundt pan. Using a spatula, smooth the surface around the outside perimeter of the pan and the inside tube so that it is 1/2 to 3/4-inch lower than the rest of the cake, to help keep the cake more even as it sinks while it cools after baking.
Bake the cake. Bake on the middle rack for 25 minutes.
Create some humidity. Place a 9- by 13-inch baking dish two-thirds filled with warm water on the lower rack and continue baking for 17 minutes longer. Remove from the oven and place the cake, in its pan, on a cooling rack. You will not be able to gauge doneness with a cake tester or toothpick. Don't fear the fudgy — that's how this cake works.
Poke holes in the surface of the cake. Using a long, thin wooden or metal skewer, liberally poke holes in the top of the cake around the perimeter of the pan and around the inner tube part, about 24 pokes in total. The cake will sink in a ring shape as it cools, and poking holes will make that process more consistent and even. Allow to cool completely in the pan.
Invert the cake. Place a serving platter or cake stand on top of the cake pan so that the bottom of the platter faces up. Holding the platter firmly with one hand, slide your other hand under the bundt pan and grip firmly. Flip the whole thing over gently but quickly, still holding firmly with both hands, so that the bottom of the pan faces up. Leave the pan over the cake while you make the glaze.
Make the glaze. Place the milk or white chocolate and place in a heatproof bowl; set aside. Place the cream in a microwave-safe bowl and heat until it is very hot and almost boiling, in 20-second blasts, being careful not to let it spill or bubble over, about 1 minute total. Pour the hot cream over the chocolate and let stand until the chocolate is melted, about 2 to 3 minutes. Whisk until smooth and very thick yet pourable.
Remove the cake pan and glaze the cake. Lift the pan from the cake. Gently pour the glaze over the top of the cake and allow it to drip down the sides liberally. Let the glaze dry and set for about 15 minutes before serving.
Recipe Notes
Storage: This cake will keep at room temperature, covered, for up to 2 days and the fudge part will firm up a bit over time.
And lastly, one that had a replacement for Pilsbury’s original Double Dutch Frosting. BUT Jiffy Chocolate Fudge Frosting is not available either!! Maybe another frosting mix could be used? I don't know.
----Tunnel Of Fudge Cake with jiffy chocolate frosting mix substitutions
This is the original recipe!
Ingredients
1.5 cups softened butter
6 eggs
1.5 cups sugar
2 cups flour
1 pkg Double Dutch Frosting Mix (OR 2 pkgs Jiffy Chocolate [fudge] Frosting Mix)
2 cups chopped walnuts
Instructions
Preheat oven to 350 degrees.
Cream butter in large mixing bowl on high speed. Add eggs, one at a time, beating well after each addition.
Gradually add sugar: continue creaming at high speed until light and fluffy.
By hand, stir in flour, frosting mix and walnuts until well-blended.
Pour batter into greased Bundt pan or 10 inch tube pan.
Bake at 350 degrees for 60-65 minutes. Cool 2 hours before removing from pan. Cool completely before serving.
Notes
Warning! This cake is like baking brownies! If you overcook the cake you WILL lose the fudge tunnel in the center.
And the one that started it all:
Original 1966 Recipe:
Tunnel of Fudge Cake
by Mrs. C. J. Helfrich, Houston Texas
1 1/2 cups soft Land O’Lakes Butter
6 eggs
1 1/2 cups sugar
2 cups Pillsbury’s Best Flour
1 package Pillsbury Two Layer Size Double Dutch Fudge Buttercream Frosting Mix (No longer avaiable)
3 cups chopped Diamond Walnuts
Oven 350 degrees. 10-inch tube cake. Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar; continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into greased Bundt pan or 10-inch tube pan. Bake at 350 degrees for 60 to 65 minutes. Cool 2 hours; remove from pan. Cool completely before serving.
From The Pillsbury Busy Lady Bake-Off Recipes (1966)
---Pillsbury’s Modern Adaptation: Tunnel of Fudge Cake
Cake
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and 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; spread evenly.
Bake at 350°F. 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 1/2 hours. Invert onto serving plate; cool at least 2 hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.