Tunnel of Fudge Bundt Cake Courtesy of Nordic Ware Recipe Archives
Glaze: 3/4 cup confectioner’s sugar 1/4 cup unsweetened cocoa 2 tablespoons milk
DIRECTIONS 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. *You can substitute chopped pecans, hazelnuts or other favorite nuts instead of walnuts, but the recipe does require finely chopped nuts to result in the proper consistency and density.
PREP : 15 MINUTES COOK : 1 HOUR SERVINGS : 10 - 12
The Bundt Pan increased in popularity in 1966, thanks to a Pillsbury Bake-Off second-place recipe winner for a Tunnel of Fudge Cake made in a Nordic Ware Bundt Pan. This adaptation 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. To discover the sweet story behind the legendary Tunnel of Fudge Bundt cake, join Nordic Ware’s Jenny Dalquist — granddaughter of the company’s founders — in the new season of “Relish,” now streaming on the PBS App!
INGREDIENTS Cake: 1 3/4 cups unsalted butter, softened 1 3/4 cups sugar 6 large eggs
"Relish" is made possible by Minnesota's Arts & Cultural Heritage Fund.
2 cups confectioner’s sugar 2 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa 2 cups walnuts, chopped*
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