Tunnel O'Fudge Cake
A rich, fudgy cake with nuts, perfect for special occasions or indulgent treats, featuring chocolate frosting and a moist, tender crumb that pleases all chocolate lovers.
Ingredients
Instructions
- Cream together margarine and sugar; add eggs, 2 at a time.
- Fold in by hand the flour, frosting mix, and nuts.
- Pour into a greased and floured Bundt or tube pan.
- Bake at 350°F (175°C) for 60 to 65 minutes.
Tips & Substitutions
For an extra chocolatey flavor, consider adding chocolate chips to the batter. If you prefer a lighter version, substitute half of the butter with unsweetened applesauce. Make sure to grease the pan thoroughly to prevent sticking, and let the cake cool in the pan for about 10 minutes before inverting it. This cake pairs beautifully with Pumpkin Cake Adele for a delightful dessert spread.
Serving Suggestions
Serve this rich cake with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Fresh berries also make a great accompaniment, adding a refreshing contrast to the sweetness. It can be enjoyed as a standalone dessert or paired with a cup of coffee for a delightful afternoon treat.
Storage & Reheating
Store any leftover Tunnel O'Fudge Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds before serving to bring back its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tunnel O'Fudge Cake contains roughly 794 calories, with 8g protein, 78g carbohydrates, and 51g fat. It is a good source of protein (17% of the Daily Value), iron (17% of the Daily Value), and vitamin C (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour if you add baking powder and salt. For this recipe, use 2 cups of all-purpose flour, adding 3 teaspoons of baking powder and 1/2 teaspoon of salt to achieve similar rising effects.
What can I substitute for the nuts?
If you're allergic to nuts or prefer not to include them, you can substitute with seeds like sunflower or pumpkin seeds. Alternatively, you could skip them altogether for a nut-free version while still enjoying the rich chocolate flavor of the cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that baking times can vary by oven, so start checking a few minutes before the minimum time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).