I don't believe you can buy these in package mixes anymore.

* Exported from MasterCook *

Tunnel of Fudge Cake

Recipe By :Ella Rita Helfrich, 17th Bake-Off® Contest, 1966
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-------- ------------
------------------------------*--
1 3/4 cups sugar
1 3/4 cups soft butter
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts -- *see Note
---Glaze---
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 tablespoons milk -- or more if needed

1. Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch
tube pan. In large bowl, combine sugar and butter; 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.

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.

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.

S(Website:
"http://www.bakeoff.com/"

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NOTES :
* Nuts are essential for the success of this recipe.

** Since this cake has a soft filling, an ordinary doneness test
cannot be used. Accurate oven temperature and baking times are
essential.

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