This is for Rita Halifax, MA Tunnel of Fudge Cake, who in the 1114/09 newsletter requested the tunnel of fudge cake recipe. This is from a Pillsbury cookbook and does not require the dry frosting mix that is so hard to find these days. It has been years since I made this, but I remember my mom making it many times for special dinners.
Robbie In

Tunnel of Fudge Cake

Cake
1 3/4 cups granulated sugar
1 1/4 cups butter or margarine
6 eggs
2 cups confectioners' sugar
2 1/4 cups Pillsbury’s Best® All-Purpose Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt or 10-inch tube pan.

In a large bowl, combine sugar and butter or margarine; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups confectioners' sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake for 58 to 62 minutes. Cool upright in pan on wire rack for 1 hour; invert onto serving plate. Cool completely.

Glaze
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1 1/2 to 2 tablespoons milk

In a small bowl, blend 3/4 cup confectioners' sugar, 1/4 cup cocoa, and enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
Robbie IN

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