Tunnel of Fudge Cake

Our good friend Brigham requested this cake for his birthday a few years back. Adapted from Pillsbury’s recipe, the walnuts in this fudge cake provide the structure for a beautiful chocolate tunnel. Each slice is perfection.

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Tunnel of Fudge Cake

Prepare a bundt pan:

• Butter & flour the complete inner surface

Preheat oven to 350F

To the bowl of a stand mixer (or a large mixing bowl), add:

1 3/4 cups sugar

1 3/4 cups butter, softened

Cream together until lightened.

Individually add, mixing well after each:

6 eggs

Then add:

2 cups powdered sugar, in 1/2 cup increments

Sift together and fold in:

2 1/4 cups flour

3/4 cups cocoa

2 cups walnuts, coarsely chopped

Spoon batter into the prepared bundt pan.

Bake for 45-50 minutes, until cake appears set and edges begin to pull away from the pan.

• Remove from oven and cool, upright, for 2 hours

• Invert on serving plate and cool an additional 2 hours

Chocolate Glaze

Combine in a small bowl:

3/4 cup powdered sugar

4 Tbsp cocoa

2 Tbsp heavy cream

Whisk together until smooth.

Drizzle over cooled cake.

• Optional: top with chopped walnuts.

Allow glaze to set.

Slice & serve.

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Brenda’s tips:

• Serving size: 16 slices

• The walnuts are critical to developing the “tunnel of fudge” in the center of this cake - do NOT omit

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Window to B’s kitchen . . .

Best Buttercream Frosting

Buttercream frosting is perfect for decorating cakes—add a few drops of food coloring to tint to desired color and go to work. 

You’ll find most buttercream frosting recipes use butter substitutes, but Brenda believes buttercream frosting should only be made with real butter. Why? To retain the rich, delicious butter flavor. If you’re adamant about using a butter substitute Brenda says, “Swap half for shortening if you don’t mind the loss of flavor.”

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Best Buttercream Frosting

To the bowl of a stand mixer, add:

1 cup (2 sticks) butter 

Beat until creamy. Then stir in:

1 tsp vanilla

Add, scraping sides of bowl often:

2 cups powdered sugar

1 T milk

1 cup powdered sugar

1 T milk

1 cup powdered sugar

Once combined, beat on medium speed until light and fluffy.

Divide and tint as desired. 

Use frosting immediately or store tightly covered in the refrigerator. Naturally bring to room temperature before using.

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Brenda’s tips:

• Serving size: frosts one 13”x9” cake or 24 cupcakes. May require two or three batches for extensive decorations.

• 4 cups powdered sugar is ~1 lb. No need to measure by the cup if you use a 1 lb box.

• If needed, slightly decrease or increase the milk, 1 tsp at a time, to reach desired consistency.

• Maintains structure well for decorating.

• Remember to freeze cakes prior to decorating for smooth application of frosting.

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Window to B’s kitchen…