Tunnel of Fudge Cake
Cook time: 
Total time: 
Serves: 16 servings
  • Cake
  • 1¾ cup sugar
  • 1¾ cup margarine, softened
  • 6 eggs
  • 2 cups powdered sugar
  • 2½ cups all-purpose flour
  • ¾ cup SACO Premium Cocoa
  • 2 cups nuts, chopped
  • glaze
  • 1 cup powdered sugar
  • ¼ cup SACO Premium Cocoa
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup water
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour bundt pan or 10 inch tube pan.
  4. In a large bowl, combine sugar and margarine, beat until light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Gradually add powdered sugar; blend well.
  7. By hand, stir in flour and remaining cake ingredients until well blended.
  8. Spoon batter into greased and floured pan, spread evenly.
  9. Bake 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 for 1½ hours.
  10. Invert onto serving platter; cool at least 2 hours.
  11. Glaze
  12. In a small bowl, combine all glaze ingredients, adding just enough water for desired drizzling consistency.
  13. Spoon over top of cake, allowing some to run down the sides.
  14. Store tightly covered.
  15. Nuts are essential for the success of this recipe.
Nutrition Information
Calories: 554 Fat: 32g Saturated fat: 6g Trans fat: 4g Carbohydrates: 65g Sugar: 45g Sodium: 261mg Fiber: 3g Protein: 7g Cholesterol: 70mg
Recipe by SacoFoods at http://www.sacofoods.com/tunnel-of-fudge-cake/