Tunnel of Fudge Cake: The Vintage Dessert That Never Goes Out of Style

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If you love baking, we have the perfect recipe for you to try out. Tunnel of fudge cake is a retro dessert that will take you back to the ’60s and will drive any chocolate lover crazy. This throwback cake is perfect for any special occasion.

What Is Tunnel of Fudge Cake?

This type of cake was first introduced to the world in the mid-1960s by Ella Rita Helfrich. With this dessert, she won second place in the 1966 Pillsbury Bake-Off contest. The cake became so popular that everyone started buying Bundt pans.

In the original recipe, the “tunnel” through the center is made of fudge icing mix. The original fudge icing Ella used was unfortunately discontinued, but Pillsbury unveiled a recipe that works just as well. For this recipe, you’ll use a non-instant chocolate pudding mix.

How to Make It

Ingredients:

  • 1 ½ cups milk
  • 1 (3.5 ounce) package of non-instant chocolate pudding mix
  • 1 cup semisweet chocolate chips
  • 1 ⅓ cups white sugar
  • ¾ cup butter, softened
  • ½ cup shortening
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder, divided
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 cups chopped walnuts
  • ¾ cup confectioners’ sugar
  • 6 tablespoons milk, or as needed
Image by mdjaff on Freepik

Directions:

  1. Start with the filling. Mix 1 1/2 cups milk and pudding mix in a pan. Cook, following the directions on the package, then add chocolate chips and stir to melt them.
  2. Preheat your oven to 350°F. Take a 10-inch Bundt or tube pan and wipe around with grease and flour.
  3. Now it’s time to make the cake batter. Mix white sugar, butter, and shortening in a bowl and beat until you get a light and fluffy texture. Add vanilla and eggs and mix again.
  4. Combine flour, 1/2 cup cocoa, baking powder, salt, and 1 cup milk in a bowl. Beat on low speed until moistened, and then beat again on medium for three minutes. Add the walnuts and stir.
  5. Reserve 2 cups of the batter and pour the rest into the greased pan. Spoon the filling in a ring on top of the batter, but make sure it’s not touching the sides of the pan. Now, pour the reserved batter over the filling.
  6. Bake in the preheated oven for about 50-60 minutes. The cake is ready once you touch it lightly in the center, and it springs back. Let cool in the pan for an hour, and then turn out onto a wire rack to let cool completely.
  7. For the glaze, mix confectioners’ sugar and the remaining 1/4 cup cocoa. Add some milk until you get that drizzling consistency. Then, pour the glaze over the cake, letting it run down the sides. Your masterpiece is ready to serve!