Tunnel of Fudge Cake Lost Recipes
Rediscover the magic of vintage baking with this iconic Tunnel of Fudge Cake, a beloved treat from lost recipes that embodies pure decadence. This indulgent Bundt cake features a rich, chocolatey exterior with a molten fudge core that forms as it bakes—no frosting needed! Made with simple pantry staples like butter, sugar, cocoa powder, and finely chopped walnuts, its irresistible fudgy center is achieved through a unique combination of ingredients and precise baking techniques. Perfect for special occasions or nostalgic indulgence, this dessert is a show-stopper that will wow your family and friends. Serve slices at room temperature to fully savor the gooey goodness of the "tunnel of fudge." A must-try for chocolate lovers and vintage recipe enthusiasts alike!
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Recipe Information
Ingredients
- 1.25 cups unsalted butter
- 2.25 cups granulated sugar
- 6 eggs
- 2 cups powdered sugar
- 1.75 cups all-purpose flour
- 0.75 cup cocoa powder
- 2 cups walnuts, finely chopped
- 1 tablespoon unsalted butter (for greasing pan)
- 1 tablespoon flour or cocoa powder (for dusting pan)
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan with 1 tablespoon of unsalted butter, then dust with 1 tablespoon of flour or cocoa powder. Tap out any excess and set the pan aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Gradually add the powdered sugar to the mixture, beating on low speed until fully incorporated.
In another bowl, whisk together the all-purpose flour and cocoa powder. Slowly mix this dry mixture into the wet ingredients until just combined.
Fold in the finely chopped walnuts using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, spreading it evenly. Smooth the top with the back of a spoon or spatula.
Bake the cake in the preheated oven for 54-58 minutes. The cake should have a slightly firm outer crust, but a toothpick inserted 1-2 inches from the edge should come out clean. Do NOT test the center as it will remain fudgy.
Once baked, remove the cake from the oven and place it on a wire rack. Allow the cake to cool in the pan for exactly 1 hour.
After cooling, invert the cake onto a serving plate by placing the plate over the pan and flipping them both over carefully.
Slice and serve at room temperature to enjoy the gooey, fudgy center. Store leftovers covered at room temperature for up to 3 days.
Nutrition Facts
Calories |
6701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.7 g | 428% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1457 mg | 486% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 923.7 g | 336% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 693.0 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 534 mg | 41% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 2597 mg | 55% | |
*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.
