TUNNEL OF FUDGE CAKE

 

  • Cooking Time: 45-50
  • Servings: 18
  • Preparation Time: 20

Ingredients

  • 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 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

Directions

  • For cake:
  • 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.
  • For glaze:
  • 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.

Notes

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