Semi-homemade Tunnel of Fudge Cake

Pillsbury originally came up with the prize-winning Tunnel of Fudge Cake that actually started the bundt pan craze years ago.  Many people have moved away from using the bundt pan, but I recommend using it with this recipe. 

I call this recipe semi-homemade because you use a dry fudge frosting mix in the cake.

Because this cake has a soft tunnel of fudge, an ordinary doneness or toothpick test cannot be used.

Accurate oven temperature and baking time are critical to the success of this cake.  Nuts are also important to the cake’s success.

Ingredients:

1½ c. softened butter
6 eggs
1½  c. sugar
2 c. flour
1 pkg. Double Dutch Fudge Frosting Mix
2 c. chopped walnuts

Instructions:

Using an electric mixer cream butter; add egg, beating after each. Gradually add sugar, continue creaming until light and fluffy.

By hand stir in flour, dry frosting mix and walnuts until well blended.

Pour batter into a greased and floured bundt pan.

Bake in preheated 350º oven for 60-65 minutes or until top is set and edges are beginning to pull away from sides of pan.  Cool upright on wire rack for 2 hrs. After 2 hours, invert pan and remove cake; cool completely (another 2 hours). Add glaze as noted below.

Glaze:

¾ cup powdered sugar
¼ cup unsweetened cocoa
4-6 tsp. milk

In small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cooled cake, allowing some to run down sides. Store tightly covered.