Tunnel of Fudge Cake I

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Frosting mix and walnuts are used in this version of the classic cake with the melted chocolate center.

1
Prep Time:
35 mins
Cook Time:
1 hrs
Additional Time:
1 hrs
Total Time:
2 hrs 35 mins
Servings:
14
Yield:
1 to 10 - inch bundt pan

Ingredients

  • 1 ¾ cups butter, softened

  • 1 ½ cups white sugar

  • 6 eggs

  • 2 (7.25 ounce) packages chocolate fudge frosting mix

  • 2 cups all-purpose flour

  • 2 cups chopped walnuts

  • 2 tablespoons boiling water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Measure 3/4 cup of the frosting mix for the chocolate glaze. Set aside.

  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated. Fold in the nuts.

  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes. The top of the cake will form a brownie like crust before it is done. Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.

  4. To make the chocolate glaze: Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth. Thin with additional boiling water if necessary to reach desired consistency. Spoon glaze over the cooled cake.

Nutrition Facts (per serving)

637 Calories
44g Fat
56g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 637
% Daily Value *
Total Fat 44g 56%
Saturated Fat 19g 97%
Cholesterol 151mg 50%
Sodium 256mg 11%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 6%
Total Sugars 36g
Protein 7g
Vitamin C 0mg 1%
Calcium 38mg 3%
Iron 3mg 14%
Potassium 212mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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