Description
A cake that needs no introduction, Ladies and Gentlemen, Tunnel of Fudge!
Ingredients
- 1 ½ cups milk
- 1 (3.5 ounce) package 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
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 cups chopped walnuts
- ¾ cup confectioners’ sugar
- ¼ cup unsweetened cocoa powder
- 6 tablespoons milk
Instructions
- In medium pan
- combine 1 1/2 c milk and pudding mix. cook as directed on package Add chocolate chips and stir until melted. set aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or tube pan.
- In large bowl
- combine sugar
- butter and shortening. Beat till light and fluffy. Add vanilla and eggs. Mix well.
- Add flour
- 1/2 c cocoa
- baking powder
- salt
- and 1 cup milk to bowl. Beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts.
- Reserve 2 cups of the batter. Pour remaining batter into greased and floured pan. Spoon filling in ring on top of batter
- making sure it does not touch sides of pan. Spoon reserved batter over filling.
- Bake at 350 F (175 degrees C) for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour in pan
- then turn out onto a wire rack and cool completely.
- In small bowl
- combine confectioners sugar and 1/4 cup cocoa. Add enough milk for desired drizzling consistency. Spoon over top of cake
- allowing some to run down sides.
Servings: 12