Tunnel of Fudge Cake

This Tunnel of Fudge Cake recipe is from Pilsbury.com. The history of the Tunnel of Fudge cake is as follows: Ella Rita Helfrich of Houston entered Pilsbury's bake off five years in a row. In the fifth year, 1966, she won the Pilsbury bake off with this recipe. My roommate picked this recipe to make this week because she heard it was a difficult and has always wondered how the cake got a tunnel of fudge. I too was intrigued about where the tunnel came from. I read the recipe over and over again to see where you inject the fudge into the cake. We came to the conclusion that the tunnel is actually from the powdered sugar, walnuts and a slightly undercooked cake. Happy baking!

INGREDIENTS
Cake
1 3/4 cups sugar
1 3/4 cups butter
6 eggs
2 cups powdered sugar
2 1/4 cups unbleached flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

DIRECTIONS

	1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake 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.
	2. 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.
	3. 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. Before you run out to make this recipe, I want to emphasize that it is not health food. 1 3/4 cups butter= wow!! The cake is mighty tasty. I give it 3.75 out of 5 stars. The tunnel of fudge turned out...to my own surprise. My favorite part of this cake is the tunnel. It is under-baked goodness. 3.75 stars though for the cake being too rich and too heavy and a little too dry. Overall, I have made better chocolate cakes, but this one is pretty darn good.