Does anyone have a recipe for a Tunnel of Fudge Cake that does not require nuts?

Question

I am looking for something like the Bundt cake mix that was available in the 80's. All I can find now are the Pillsbury Cook-off varieties that say you must use nuts. The mix had no nuts.

Answer 1

Cake with 16 servings--

INGREDIENTS:

- 1 3/4 cups margarine, softened
- 1 3/4 cups white sugar
- 6 eggs
- 2 cups confectioners' sugar
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3/4 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons milk

DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter and white sugar until light and fluffy.
- Beat in the eggs one at a time.
- Gradually blend in 2 cups confectioners' sugar.
- Beat in the flour and 3/4 cup cocoa powder.
- Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
- For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.

Answer 2

I have the original recipe from the '66 Bake-Off. The notes in it specifically say to NOT omit nuts, or the cake will not turn out right. Apparently the nuts have something to do w/ forming the fude center. I'll post it anyway, JIC you decide to keep the nuts.

TUNNEL OF FUDGE CAKE

CAKE:
1 ¾ cup sugar
1 ¾ cup margarine or butter, softened
6 eggs
2 cups XXX sugar
2 ¼ cups A/P flour
¾ cup unsweetened cocoa
2 cups chopped walnuts**
GLAZE:
¾ cup XXX sugar
¼ cup unsweetened cocoa
4-6 Tbsp. milk

Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. 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.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

** Nuts are essential for the success of this recipe.

--1966 Pillsbury Bake-Off Winner

Answer 3

INGREDIENTS:
1 1/2 cups butter, 3 sticks
6 eggs
1 1/2 cups granulated sugar
1 package 2-layer size Double Dutch Fudge Buttercream Frosting mix
2 cups all-purpose flour
2 cups chopped pecans
PREPARATION:
Preheat oven to 350°. Cream butter in large bowl on high speed. Add eggs, one at a time, beating well. Add sugar gradually, beating at high speed of electric mixer until light and fluffy. Gradually beat in flour. With a wooden spoon, stir in frosting mix and pecans until well blended. Pour batter in well-greased and floured bundt cake pan. Bake for 60 to 65 minutes. Cool 2 hours before removing from pan. Cake will have a moist center with a tunnel of fudge frosting running through it.