During the dinosaur age, known as the 70’s and 80’s, there was a cake that became so popular that you couldn’t go to any social gathering without being served a piece of Tunnel of Fudge cake. It was all the rave and people just couldn’t get enough of this gooey and yummy cake. I like to think that it was this cake’s fault that contributed to my “baby fat” look, that I still am so proud to sport even today, in my “golden years”. When Duncan Hines did away with the frosting mix that you added to one of their cake mixes, that made this cake possible, America cried. What would we do without our Tunnel of Fudge cake? What would we serve for company, holidays and birthday’s? What was happening to the world? Why would Duncan Hines do this to us when we were just getting over having to wear tie dyed shirts, clogs and bell bottom jeans?
In came Paula Deen with her version of our most beloved cake. Once again, we can get those pretty cake plates out and proudly serve America’s Cake. Thanks to Paula, we can go back to the kitchen and whip up this miracle of a cake. Who knew that Paula would be our cake hero? Not only do we love her for her southern fried everything, her southern drawl, her recipe for bread pudding made with Krispy Kreme donuts, but now, the Tunnel of Fudge Cake. Gather your friends, family, your Bible study group, your bridge and bunco groups and present them with this wonderful treasure from days gone by….
Tunnel of Fudge Cake
3/4 pound (3 sticks) butter
1 1/2 cups sugar
1 (12 1/2 oz) can creamy double Dutch frosting
2 cups all -purpose flour
2 cups chopped pecans or walnuts (the nuts really are necessary in this recipe to give it the right texture)
Preheat oven to 350. Cream room temperature butter in a large bowl on high speed. Add eggs, one at a time, beating well. Add sugar gradually, creaming at high speed until light and fluffy (goodbye light and fluffy rear end, hello saggy and droopy butt)
Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter in well-greased and floured Bundt pan. Bake for 60-65 minutes. Cool 2 hours before removing from pan. Cake will have a dry brownie-type crust and a most center with a tunnel of fudge running through it.