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Quick Tunnel Fudge Cake
MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Dessert
Recipe Preparation Level: easy
Quick tunnel fudge cake
1 1/2 cups milk
1 (3.4-oz.) pkg chocolate fudge pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1 tbl. butter
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 (18.25-oz.) pkg. devil's food cake mix with pudding
1/2 cup vegetable oil
1/2 cup sour cream
1/2 cup water
4 large eggs
1 tsp. pure vanilla extract
2 cups finely chopped walnuts
Martha's Chocolate Icing (recipe follows)
Place the milk in a medium-size saucepan and whisk in the pudding mix. Cook,
stirring, over medium heat until the mixture comes to a boil, 4 to 5
minutes. Remove the pan from the heat and stir in the chocolate chips and
butter. Stir until the pudding is smooth and thickened and the chocolate has
melted. Set the pan aside.
Place a rack in the center of the oven, and preheat the oven to 350 degrees.
Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with
flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, oil, sour cream, water, eggs and vanilla in a large
mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop
the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping the
sides down again if needed. The batter should look thick and well combined.
Fold in the walnuts, making sure they are well distributed throughout the
Reserve 2 cups of the batter. Pour the remaining batter into the 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 the reserved batter over the
filling, smoothing it out with the rubber spatula. Place the pan in the
Bake the cake until it springs back when lightly pressed with your finger
and is just starting to pull away from the sides of the pan, 45 to 50
minutes. Remove the pan from the oven and place it on a wire rack to cool
for 20 minutes. Run a long, sharp knife around the edge of the cake and
invert it into a rack to cool completely, 20 minutes more.
Meanwhile, prepare Mar-tha's Chocolate Icing.
Place the cake on a serving platter and pour the warm icing over it. Let the
cake rest for 10 minutes before slicing.
Slice and serve.
Note: Store this cake, wrapped in aluminum foil or plastic wrap, or in a
cake saver, at room temperature for up to 1 week. Or freeze it, unwrapped in
foil, for up to 6 months. Thaw the cake overnight in the refrigerator before
- "Chocolate from the Cake Mix Doctor"
MARTHA'S CHOCOLATE ICING
Pour over Bundt cakes, spread on cupcakes and sheet cakes, or just spoon on
top of vanilla ice cream. It was Martha Browden and her mother, Shirley
Hutson, who shared their cherished recipe with me.
1 cup granulated sugar
5 tbls. butter
1/2 cup whole milk
1 cup semisweet chocolate chips
Place the sugar, butter and milk in a medium-size saucepan over medium-high
heat. Stir until the mixture comes to a boil, 3 to 4 minutes. Still
stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove
the pan from the heat.
Stir in the chocolate chips, and continue to stir until the mixture is
smooth and the chocolate has melted.
Spread the icing over the cooled cake or cupcakes of your choice.
Note: This icing thickens up as it sits. Hot from the stove, it can be
spooned over Bundt cakes the icing will trickle down the sides. It can be
poured on top of sheet cakes and spread with a metal spatula to reach the
edges. But wait until it thickens up a bit before icing cupcakes, so the
precious icing will be firm enough to stay on top.
Makes 1 1/2 cups, enough to frost a Bundt or tube cake, 24 cupcakes or a 13-
by 9-inch cake.
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