Bundt Tunnel of Fudge Cake

Don't take it from us... take it from Noridware!

A black heart is floating in the air on a white background.
A black and white drawing of a clock on a white background.

Prep Time

15 min.

A black and white drawing of a pot with a handle.

Cook Time

60 min.

A black and white drawing of three gears on a white background.

Difficulty

Easy

A black and white drawing of a fork and knife

Yield

12

Now, let's do it!

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

INSTRUCTIONS

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

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