Did the Tunnel of Fudge cake take the “Jewish” bundt pan and make it go viral? Back in 1966, Ella Rita Helfrich unveiled her groundbreaking chocolate cake with a gooey center at the Pillsbury Bake-Off contest. She didn't clinch first place, but her creation outshone the winner.
Ella ingeniously paired Pillsbury's chocolate cake mix with their frosting mix, baking it in a novel decorative pan, the bundt pan brought to the new world by Jewish immigrants. This resulted in a dense cake with a hidden tunnel of fudgy, chocolatey goodness. The cake's popularity skyrocketed, causing Bundt pan sales to surge and the rest is history.
Ingredients
Servings 16 servings
Cake
- 1 ¾ cups sugar
- 1 ¾ cups margarine or butter softened
- 6 eggs
- 2 cups powdered sugar
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa
- 2 cups chopped walnuts*
- ½ cup cacao nibs
Glaze
- ¾ cup powdered sugar
- ¼ cup unsweetened cocoa
- 4 to 6 teaspoons soymilk
Nutritional Facts
Nutrition Facts
Tunnel of Fudge Chocolate Bundt Cake
Amount per Serving
Calories
559
% Daily Value*
Fat
34
g
52
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
7
g
Cholesterol
115
mg
38
%
Sodium
186
mg
8
%
Potassium
196
mg
6
%
Carbohydrates
62
g
21
%
Fiber
4
g
17
%
Sugar
43
g
48
%
Protein
8
g
16
%
Vitamin A
717
IU
14
%
Vitamin C
0.3
mg
0
%
Calcium
41
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat oven to 350°F. Grease and flour a 12-cup bundt cake pan. In the bowl of a stand mixer (can also be done with a hand mixer), combine sugar and margarine; using the paddle beat until light and fluffy.
- Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; mix well. Remove from stand mix and stir in flour, cocoa, walnuts, and cacao nibs mix with a spatula until well combined. Spoon batter into greased and floured pan; spread evenly.
- Bake at 350°F for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. (a toothpick inserted will still be gooey so do not use that to measure doneness) Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours more.
- In small bowl, combine powdered sugar, cocoa and soy milk, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
Hi there. Thanks for the recipe, however, in the instructions there is no mention of what to do with the cacao nibs. What do you do with these?
Thanks!
They get mixed in with the walnuts, it has been fixed