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Heritage Bundt® Pan

Heritage Bundt® Pan

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Tunnel of Fudge Cake

4.5 based on 2 reviews

PREP: 15 MINUTES

COOK: 1 HOUR

SERVINGS: 12 SERVINGS

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Ingredients

  • 1 3/ 4 cups unsalted butter, softened
  • 1 3/ 4 cups sugar
  • 6 large eggs
  • 2 cups confectioner’s sugar
  • 2 1/ 4 cups all-purpose flour
  • 3/ 4 cup unsweetened cocoa
  • 2 cups walnuts, chopped
  • Glaze:
  • 3/ 4 cup confectioner’s sugar
  • 1/ 4 cup unsweetened cocoa
  • 2 tablespoons milk

Directions

Preheat oven to 325 degrees. Grease and flour the 10-12 cup Bundt pan you will be baking in. Set aside.

Cake:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs 1 at a time, mixing well after each addition. Gradually add confectioner's sugar, mixing well. Stir in flour, cocoa, and chopped walnuts by hand, until well blended. Spoon batter into prepared pan and spread evenly. Bake for 60-64 minutes (Since the cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are crucial). Cool in pan 60 minutes on a wire rack. Invert cake onto a cake plate and cool completely. 

Glaze:

In a small bowl, combine confectioner's sugar, cocoa and milk, mixing until smooth. Thin with more milk, if needed. Spoon over top of the cake. Allow glaze to run over the sides of cake. Serve

Read Recipe Reviews

    Not quite the original, but as close as you can get. This recipe turned out perfectly using only butter to prep the pan

    I was nervous about making a chocolate cake with no leavening, salt, or vanilla. However, it rose beautifully, and tasted great. I think next time I will add vanilla and a bit of salt for even better flavor.

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Product Used In This Recipe

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Heritage Bundt® Pan

Heritage Bundt® Pan

SEE PRODUCT