The Bundt Pan increased in popularity in 1966, thanks to a Pillsbury Bake-Off recipe winner for a Tunnel of Fudge Cake made in a Bundt Pan. This adaption from the original recipe (due to ingredient availability) is just as tasty as the original and bakes beautifully in a 10-12 cup Bundt Pan. This legendary cake is all about that rich, gooey fudge tunnel that’s the heart of every slice created by the iconic shape of the Bundt pan. But here’s the twist: it’s different from your average Bundt cake. The long cooling time is key to letting that fudgy goodness set properly, creating the perfect brownie-like texture and keeping that fudge center intact. The perfect chocolate dessert for any occassion!
Cake:
- 1 3/4 cups unsalted butter, softened
- 1 3/4 cups sugar
- 6 large eggs
- 2 cups confectioner’s sugar
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 2 cups walnuts, chopped
Glaze:
- 3/ 4 cup confectioner’s sugar
- 1/ 4 cup unsweetened cocoa
- 2 tablespoons milk
Preheat oven to 325 degrees F. Prepare a 10-12 cup Bundt pan with baking spray and use a pastry brush to evenly coat the pan. You can also prep with shortening/softened butter and dust with cocoa powder. Set aside.
Cake:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs 1 at a time, mixing well after each addition. Gradually add confectioner’s sugar, mixing well. Stir in flour, cocoa, and chopped walnuts by hand, until well blended. Spoon batter into prepared pan and spread evenly. Bake for 60-64 minutes (Since the cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are crucial). Cool in pan 60 minutes on a wire rack. Invert cake onto a cake plate and cool completely.
Glaze:
In a small bowl, combine confectioner’s sugar, cocoa and milk, mixing until smooth. Thin with more milk, if needed. Spoon over top of the cake. Allow glaze to run over the sides of cake.
Posted by Mary
This is one of their oldest time tested recipes. It came printed in a little pamphlet on our homes first bundt pans back in the seventies. It was good.
Posted by Vicki Glasscock
Not quite the original, but as close as you can get. This recipe turned out perfectly using only butter to prep the pan
Posted by Denise
I was nervous about making a chocolate cake with no leavening, salt, or vanilla. However, it rose beautifully, and tasted great. I think next time I will add vanilla and a bit of salt for even better flavor.