Tunnel of Fudge Cake

fudge cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 20 servings
  • Prep: 13 mins
  • Cook: 45 mins


2 1/4cups all-purpose flour
3/4cup cocoa powder
1 3/4cups sugar
1 3/4cups butter, softened
6-- eggs
2cups confectioners' sugar
2cups chopped walnuts or pecans
3/4cup confectioners' sugar
1/4cup cocoa powder
2 to 3tablespoons milk or half and half


  1. Preheat oven to 350F. Grease a 12-cup Bundt pan with butter and dust with flour.
  2. Combine flour and cocoa powder and set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add confectioners’ sugar and mix thoroughly. Stir in flour mixture by hand until well blended. Gently stir in nuts. (Batter will be thick.) Spoon batter into prepared pan.
  3. Bake 45 to 50 minutes or until the top is set and the edges begin to pull away from sides of pan. Cool upright in pan on wire rack for 1 1/2 hours to allow fudge to set. Invert onto serving plate to cool thoroughly.
  4. To prepare glaze, combine confectioners’ sugar and cocoa. Add 2 tablespoons milk. Mix thoroughly, adding only enough milk to create a smooth but pourable glaze. Spoon glaze over top of cake, allowing some to run down sides.

—Recipe reprinted with permission from Susanna Short’s Bundt Cake Bliss (Minnesota Historical Society Press,, 2007).

Nutritional Info *per serving

  • Glycemic Load 12
  • Calories 430
  • Fat 26g
  • Saturated Fat 12g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 6g
  • Cholesterol 100mg
  • Sodium 170mg
  • Potassium 160mg
  • Carbohydrate 49g
  • Fiber 3g
  • Sugars 34g
  • Protein 6g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 10%