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Tunnel of Fudge Cake
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Pillsbury Best of the Classics #100


  • 1-3/4 cups (425 ml) butter or margarine, softened
  • 1-3/4 cups (425 ml) sugar
  • 6 eggs
  • 2 cups (475 ml) all purpose flour
  • 2 c chopped walnuts
  • 3/4 cup (175 ml) unsweetened cocoa
  • Glaze:
  • 3/4 c, powdered sugar
  • 1/4 cup (60 ml) unsweetened cocoa
  • 1 1/2 to 2 tbsp (30 ml) milk
  • Heat over to 350 degrees (175 C.).
  • Grease and flour 12-cup fluted tube pan or 10" tube or bundt pan.
  • In large bowl, beat margarine and sugar until fluffy.
  • Add eggs, beating well after each one.
  • Gradually add 2 cups (475 ml) powdered sugar and blend well.
  • By hand, stir in remaining cake ingredients until well blended.
  • Spoon into greased and floured pan spreading evenly.
  • Bake for one hour at 350 degrees (175 C.).
  • Cool upright for one hour.
  • Invert onto serving plate and cool completely.
  • Combine all glaze ingredients until well blended.
  • Spoon over the top of cake allowing to run down the sides.
  • Store tightly covered.
A version of this recipe was a Pillsbury Bake-off classic!

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