Tunnel of Fudge Cake

Submitted by dachshundlady on August 25, 2008 at 7:23 am
This is from a 1999 booklet entitled "The Best from 50 Years of Bake-Off Contests"

1 1/2 cups milk
1 (3.4 oz.) pkg. chocolate fudge pudding and pie filling mix (NOT INSTANT)
1 (6 oz.) pkg. (1cup) semi sweet chocolate chips
1 1/3 cups sugar
3/4 cup butter, softened
1/2 cup shortening
1 teas vanilla
4 eggs
2 cups all purpose flour
1/2 cup unsweetened cocoa
1/2 teas baking powder
1/2 teas salt
1 cup milk
2 cups chopped walnuts (nuts are ESSENTIAL to the success of this cake; for absorbing moisture and adding to volume of cake)

Glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4-6 teas milk

In medium saucepan, combine 1 1/2 cups milk and pudding mix. Cook as directed on pkg. Add chocolate chips and stir until melted. Set aside.

Heat oven to 350. Grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl combine sugar, butter and shortening. Beat until light and fluffy. Add vanilla and eggs; mix well.

Add flour, 1/2 cup cocoa, baking powder, salt and 1 cup of milk; beat on low until moistened. Beat 3 minutes on medium . Stir in walnuts.

Reserve 2 cups batter. Pour remaining batter into prepared pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling.

Bake at 350 for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour. Remove from pan. Cool 1 1/2 or until completely cooled.

In small bowl, blend all glaze ingredients, adding enough milk for desired consistency. Spoon over top of cake allowing some to run down sides. Use very sharp or serrated knife to serve cake. Best when served same day. Store any remaining cake in fridge. Serves 16.