Cake Mix Creations, Desserts
Southern
Yield: 12-16
Author: Tammy Nichols
Tunnel of Fudge Cake - Master Cookbook Recipe # 287

Tunnel of Fudge Cake - Master Cookbook Recipe # 287

The Tunnel of Fudge Cake is a chocolate lover's dream, featuring a moist devil's food exterior with a decadent, hidden "tunnel" of creamy chocolate pudding inside. By adding sour cream to a standard cake mix, you achieve a dense, rich texture that perfectly houses the molten-like center. This classic Bundt cake is a showstopper, especially when finished with a sweet vanilla glaze.

This is recipe #287 in Tammy’s Master Cookbook.

Prep time: 25 minCook time: 1 hr 15 min Total time: 1 hr 40 min
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Ingredients

  • The Cake:
  • 1 box Devil's Food cake mix
  • Eggs, Oil, and Water (as required by the cake mix package)
  • 1 cup Sour cream
  • The Filling (Master Cookbook Recipe # 288 - Dark Chocolate Pudding):
  • 1/4 cup Cocoa powder (Hershey’s recommended)
  • 1 1/2 cups Granulated sugar
  • 3 Tbsp Cornstarch
  • 1 cup Boiling water
  • 1 Large egg
  • 2 Tbsp Salted butter
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • (Shortcut Option: 3.4 oz. box chocolate instant pudding prepared per box directions)

Instructions

  1. Prepare Pudding (Recipe #288): In a batter bowl, whisk cocoa, sugar, and cornstarch. Add boiling water and mix well. Whisk in the egg thoroughly. Microwave for 3 minutes (or longer if needed to thicken). Stir in vanilla, butter, and salt. Set aside to cool slightly.
  2. Prep Oven & Pan: Preheat your oven to 325°F. Grease and flour (or use a high-quality baking spray) a 10-cup Bundt pan.
  3. Mix Batter: In a large bowl, combine the eggs, oil, and water specified on the cake mix box. Add the dry cake mix and sour cream. Mix well until smooth.
  4. Assemble: Pour all of the cake batter into the prepared Bundt pan.
  5. Create the Tunnel: Spoon the chocolate pudding in a ring on top of the batter. Important: Make sure the pudding ring does not touch the sides of the pan.
  6. Bake: Bake at 325°F for 1 hour and 15 minutes.
  7. Cool: Let the cake cool completely on a wire rack before attempting to turn it out.
  8. Finish: Once turned out and cooled, top with Vanilla Glaze (Master Cookbook Recipe # 415).

Notes

Tammy’s Tips

The most critical part of this recipe is letting it cool fully! If you try to flip it while warm, that fudge tunnel might cause the cake to break. If you're in a hurry, a box of instant chocolate pudding works great, but the homemade Dark Chocolate Pudding (Master Cookbook Recipe #288) really takes the richness to the next level.

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Nutrition Facts

Calories

323

Fat

12 g

Sat. Fat

5 g

Carbs

55 g

Fiber

2 g

Net carbs

53 g

Sugar

39 g

Protein

3 g

Sodium

375 mg

Cholesterol

30 mg