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!

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Gradually add the powdered sugar to the mixture, beating on low speed until fully incorporated.

Step 5

In another bowl, whisk together the all-purpose flour and cocoa powder. Slowly mix this dry mixture into the wet ingredients until just combined.

Step 6

Fold in the finely chopped walnuts using a spatula, ensuring they are evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared bundt pan, spreading it evenly. Smooth the top with the back of a spoon or spatula.

Step 8

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.

Step 9

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.

Step 10

After cooling, invert the cake onto a serving plate by placing the plate over the pan and flipping them both over carefully.

Step 11

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

Serving size	1662 grams (1662.0g)

Amount per serving	% Daily Value*
Calories	6701

Total Fat 333.70g	428%
Saturated Fat 107.10g	536%
Polyunsaturated Fat 0.30g
Cholesterol 1457mg	486%
Sodium 473mg	21%
Total Carbohydrate 923.70g	336%
Dietary Fiber 44.10g	158%
Total Sugars 693.00g
Protein 109.60g	219%

Vitamin D 255IU	1276%
Calcium 534mg	41%
Iron 30mg	167%
Potassium 2597mg	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.

Source of Calories

Fat: 42.1%

Protein: 6.1%

Carbs: 51.8%