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

Directions :
- 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.
- Preheat your oven to 350°F. Take a 10-inch Bundt or tube pan and wipe around with grease and flour.
- 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.
- 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.
- 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.
- 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.
- 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!