Tunnel of Fudge Cake

Karen Sokol

This recipe mysteriously develops a "tunnel of fudge" filling as it bakes. It was a $5,000 winner at the Pillsbury Best of the Bake-Off in 1969. It is a fun cake to make and serve. Don't scrimp on the nuts, or it won't work. I did not create the recipe but I remember when it won.

Cake:

1¾ c. sugar

1¾ c. margarine or butter, softened

6 eggs

2 c. powdered sugar

2¼ c. flour plus 3 T.

3/4 c. unsweetened cocoa

2 c. chopped walnuts

Glaze:

3/4 c. powdered sugar

1/4 c. unsweetened cocoa

4 to 6 tsp. milk

Heat oven to 350 degrees. Grease and flour a 12-cup fluted tube or Bundt cake pan. In a 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 degrees 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 1½ hours. Invert onto serving plate; cool at least 2 hours.

In a 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.