Tunnel of Fudge CakeThere are chocolate cakes, and then there are chocolate cakes that blow the crumbs off the others. This Tunnel of Fudge Cake falls in the latter category. Actually, it may deserve its own category because it's that good.

How it works is kind of a mystery, but somehow in the middle of this otherwise ordinary cake, a fudgy, decadent tunnel forms. I found the recipe over at Texas Cottage, and she also admits to having no idea how it works, but she does note that the nuts are essential to its success. It's the perfect dessert to accompany any meal, and it's a great one to take to a potluck dinner or other occasion. A little ice cream on the side can't hurt either.

Tunnel of Fudge Cake

Cake:

1 3/4 cups sugar
1 3/4 cups butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
2 cups chopped pecans or walnuts (essential to making this cake work)

Glaze:

3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

Heat oven to 350 degrees F. Grease and flour 12-cup bundt pan or 10-inch tube pan. 

In a large bowl of an electric mixer, combine sugar and butter; beat until light and fluffy.

Add eggs 1 at a time, beating well after each addition.

Gradually add 2 cups powdered sugar; blend well. 

Stir in flour, cocoa, and nuts until well blended. Spoon batter into prepared pan; spread evenly.

Bake at 350 for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

In small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.


Image via Texas Cottage