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The way I do it is, bake the cake in a 9x13 cake pan or pyrex dish according to the directions. Let the cake cool. Take a wooden spoon or a straw and poke holes in the cake. Prepare instant pudding mix according to directions, (I usually use the large box). Pour the pudding into the holes and over the top of the cake. Refrigerate. You an add Cool Whip on top if you like.  You can do this with jello also. The strawberry mix with cool whip  topping and sliced strawberries makes an awesome Strawberry shortcake

Hello Karen Marie,

I just read your recipe for the Tunnel of Fudge cake. Sounds delicious! I was wondering if this is the original recipe for this particular cake? My mother used to bake it when I was a little girl, which was many years ago. She told me there was a powdered cocoa mixture that went in the middle which then turned into the ooey, gooey, but oh-so-yummy fudge middle that you see almost oozing out of the cake when it is cut in slices! Oh my goodness, my mouth is watering with the thought of recreating my old favorite. So please will you tell me if this is the original recipe?

My mother wrote in to this site days ago and she was told that the canned fudge frosting can be used in place of the powdered that used to come in the package of cake mix. Sounds interesting, but no one told her how to add that frosting to the cake batter.  And after all these years, I had no idea that my mother was baking this cake from a box recipe!

I'd prefer to try your recipe as you have it here. I just want to know what to expect from the finished product.  Thanking you in advance for your kindness and sharing of this recipe.

sincerely,

Whispering Winds

Hey Wispering Winds

I never said I made the Tunnel of Fudge Cake from a box, it was made from scratch. the only box ingredient was the powdered chocolate frosting which was folded into the batter then poured into my bundt pan. They discontinued the powdered frosting and that's when I stopped making it.

     I guess the powdered sugar and cocoa takes the place of the dried frosting mix.  Did you make it?

Sincerely,  Whispering Winds Mother(  AKA ) Deeinderidder

Hi I found that recipe , but mine also says  mix  3/4cup of powder sugar 1/3 cup of cocoa 2T.of milk  Pour on top of batter.   I think that is what makes the pudding in the middle .. I made it about 20 years ago  and thought about it and want to try it again tomorrow   Hope it works , if I can get back to this web page I will let you know ....Love happyok

 I remember my mom getting the BC cake mix at the store back then myself. And when I saw the exact recipe on a bundt pan at wally world, I had to get it and try. We did make 1 mistake by adding ALL the sugars at the very beginning (which was not my choice or idea), and it really didn't make the tunnel as I remembered it was. Was putting both granulated and powdered sugars in at the very beginning what caused it to not make the tunnel? Does anyone know?

Hi! I'm over on the Pillsbury boards also and we where talking about this classic recipe here:

http://www.pillsbury.com/community/discussions/26/1615/1

and here:

http://www.pillsbury.com/community/discussions/26/1369/1

Hope that helps!

Sincerely, Cate

Hello

I have a Tunnel of Fudge cake from an American Legion cook book that I have made over the years that uses a canned frosting. 

3/4 lb Butter

6 eggs

1 1/2 Cups White Sugar

1 can 12 1/2 oz creamy double Dutch frosting

2 Cups flour

2 Cups Chopped walnuts or pecans

Preheat oven to 350 degrees.  Cream butter in large bowl on high. Add eggs, one at a time, beating well.  Add sugar gradually, creaming at high speed until light and fluffy.  Gradually add flour.  By hand stir in frosting and nuts until well blended.  Pour into well greased and floured bundt pan.  Bake 60-65 minutes.  Cool 2 hours before removing from pan.  Cake will have a dry brownie type crust and a moist center with a tunnel of fudge running through it.

Hope you enjoy the cake!

Good morning Pene,

I think that would work great.  The only thing I think I would do would  to be sure and leave an inch at least  around the edges, and be sure and fill that part with the cake batter.  Maybe that would keep the pudding from causing your cake to stick to the bundt pan. 

Good Luck and I hope your cake turns out great.

Leila

About 5 years ago i made homemade jelly rolls for my family, but i have lost the cook book i got the recipe from could you please send me the recipe for them i  would love to make them, i do rememeber  the 6 egg whites and the 6yolks but i am unsure exactly  what goes with what. i would appreciate it.

                                                                         Thank you,Mrs. Sanborn

The recipe I make doesn't have the pudding in the center but is awesome. 

* Bake a chocolate cake mix as directed on the box in a 10x15 (jelly rool pan).  Cool completely.  Line edges of pan with foil sticking uparound the top.  Make 2 large boxes of cook and serve (NOT instant) chocolate pudding.  Pour on top of cake.  Let cool before putting in the fridge to set completely.  Top with a large container of whip topping.  Keep in the fridge.