Tunnel of Fudge Cake Cake Mix
Indulge in the rich decadence of Tunnel of Fudge Cake, a dessert that delivers a gooey, chocolate-filled center wrapped in a moist, tender bundt cake. Made effortlessly with a chocolate fudge cake mix and instant pudding, this recipe is elevated by the creamy addition of sour cream and the nutty crunch of optional walnuts or pecans. The cake's irresistible fudgy "tunnel" is complemented by a velvety cocoa glaze that cascades beautifully over the top, ensuring every bite is a chocolate lover's dream. Perfect for gatherings or as a luxurious treat, this quick-to-prepare cake is baked to perfection in under an hour and serves up to 12. Whether you call it comfort food or a showstopper dessert, this Tunnel of Fudge Cake will undoubtedly steal the spotlight—and hearts—at your table!
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Recipe Information
Ingredients
- 1 box Chocolate fudge cake mix
- 1 package (3.9 oz) Instant chocolate pudding mix
- 4 large Eggs
- 1 cup Sour cream
- 0.5 cup Vegetable oil
- 0.5 cup Water
- 1.5 cups Powdered sugar
- 0.25 cup Unsweetened cocoa powder
- 2 tablespoons Heavy cream
- 1 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 12-cup bundt pan thoroughly with butter or non-stick spray. Lightly dust with cocoa powder to prevent sticking.
In a large mixing bowl, combine the chocolate fudge cake mix and instant chocolate pudding mix. Stir well to combine.
Add the eggs, sour cream, vegetable oil, and water to the dry ingredients. Mix until well blended and smooth.
If desired, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter evenly into the prepared bundt pan, spreading it out smoothly with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until the edges are set and the top springs back lightly when touched. Because of the gooey fudge center, a toothpick inserted in the center will not come out clean.
Remove the cake from the oven and cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack and allow it to cool completely.
While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, unsweetened cocoa powder, and heavy cream until smooth and pourable.
Once the cake is completely cooled, drizzle the glaze evenly over the top, letting it cascade down the sides of the bundt cake.
Let the glaze set for a few minutes before slicing and serving. Enjoy this gooey, chocolatey dessert!
Nutrition Facts
Calories |
5884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.6 g | 383% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 5669 mg | 246% | |
| Total Carbohydrate | 790.7 g | 288% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 541.5 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 833 mg | 64% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
