Quick Tunnel of Fudge Cake
1-1/2 c milk
1 package (3.4 ounce) chocolate fudge pudding and pie filling mix (not instant)
1 c semisweet chocolate chips
1 T butter
Veg oil spray for misting pan
Flour for dusting pan
1 pkg (18.25 oz) devil’s food cake mix with pudding
1/2 c veg oil
1/2 c sour cream
1/2 c water
4 large eggs
1 t vanilla
2 c finely chopped walnuts
Chocolate Icing (recipe follows)
Place milk in med saucepan and whisk in pudding mix. Cook, stirring, over
med heat until mixture comes to a boil, 4 to 5 mins.
Remove pan from heat and stir in chocolate chips and butter. Stir until
pudding is smooth and thickened and chocolate has melted. Set aside.
Place a rack in the center of the oven and preheat to 350. Lightly mist a 12
c Bundt pan with spray, dust with flour. Shake out excess. Set aside pan.
Place the cake mix, eggs, oil, sour cream, water, and vanilla in large
mixing bowl. Blend with electric mixer on low for 1 min. Stop, scrape down
sides, increase mixer speed to medium and beat 2 mins more. The batter
should look thick and well combined. Fold in nuts, making sure they are well
distributed throughout batter.
Reserve 2 c batter.
Pour remaining batter into prepared pan. Spoon the pudding filling in a ring
on top of the batter, making sure it does not touch the sides of the pan.
Spoon reserved batter over filling, smoothing it out with a rubber spatula.
Place pan in oven. Bake until it springs lightly back wihe pressed with
finger, and just starts to pull away from sides of the pan, about 45 to 50
Remove from oven and place on wire rack to cool for 20 mins.
Run a long sharp knife along edges, invert cake and cool completely on rack.
Meanwhile prepare the icing.
Martha’s Chocolate Icing
Ann Byrn, Chocolate from the Cake Mix Doctor
Makes 1 1/2 c
1 c granulated sugar 5 T butter 1/3 c whole milk 1 c semisweet chocolate
Place sugar, butter and milk in med pan over med-high heat. Stir until
mixture comes to a boil, 3 to 4 mins. Stir stirring, let mixture boil until
sugar dissolves, 1 min. Remove pan from heat.
Stir in chocolate chips and continue to stir until the mixture is smooth and
chocolate is melted.
Spread icing over cooled cake or cupcakes of your choice.
Place cake on serving platter and pour warm icing over it. Let rest for 10
mins before slicing.
Ann Byrne, Chocolate from the Cake Mix Doctor