Remember that old timey Tunnel of Fudge cake? Invented in the 60s by a woman who entered it (and came in second place) into the Pilsbury Bake-Off, it’s a simple chocolate Bundt cake that magically creates a ribbon of fudge in the middle of the cake as it bakes. It’s also the cake that’s responsible for the popularity of the beloved Bundt pan.
The original recipe calls for Pillsbury’s Double Dutch Fudge Buttercream Frosting Mix – a product that’s no longer in production. But no matter, because in true Baked fashion this is a twist on the original, which also included walnuts in the recipe.
This is more like eating undercooked brownies than cake – which isn’t a bad thing. Instead of walnuts, the Baked recipe uses hazelnuts. Not my favorite, but it works. I think it would be lovely with walnuts or almonds instead.
This cake instantly gets points for simplicity – dump, stir, bake. It’s so easy, especially if you’re lazy like me and use Trader Joe’s pre-roasted, mostly skinned hazelnuts. Even if you toast your own raw hazelnuts, I think you could leave the skins on.
I left the cake in the lunchroom at work.. came back an hour later, and it was gone. I think they liked it.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Tunnel of Hazelnut Fudge Cake (Baked Elements, p. 186)