The ONLY perfect tunnel of fudge cake recipe I can find – it came from a 1950’s flour package.
Original recipe makes 1 – 10 inch Bundt pan
Ingredients
1 3/4 cups margarine, softened
1 3/4 cups white sugar
6 eggs
2 cups confectioners’ sugar
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
2 tablespoons milk
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PREP
15 mins
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COOK
58 mins
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READY IN
1 hr 15 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners’ sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
- For the glaze: In a small bowl, combine 3/4 cup confectioners’ sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.
Nutrition
Calories: 544 kcal
Carbohydrates: 62.1 g
Cholesterol: 79 mg
Fat: 32 g
Fiber: 3.2 g
Protein: 7.7 g
Sodium: 259 mg