In 1966 the “Tunnel of Fudge” won the Pillsbury Bake-Off.
Tunnel of Fudge Cake
Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In a large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
Bake at 350°F. for 45 to 50 minutes or until the top is set and edges are beginning to pull away from the sides of the pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool for at least 2 hours.
In a small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of the cake, allowing some to run downsides. Store tightly covered. Serves 16
* Nuts are essential for the success of this recipe.
** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.