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Fudge Cake Recipes

Category Chocolate
Fudge cakes are rich in flavor and delicious with a variety of toppings. This page contains fudge cake recipes.


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By 1 found this helpful
June 13, 2007

I'd like to make this Tunnel of Fudge cake healthier. Suggestions?

"This is the recipe Pillsbury offers for the prize-winning cake that started the bundt pan revolution. It is not exactly the same as Ella Helfrich's because Pillsbury stopped making the double dutch fudge buttercream frosting mix she used in the original. Now you have to make the whole cake from scratch. Nuts are essential to the cake's success. A "tunnel of fudge" mysteriously appears in the finished cake. This does make it tough to use the usual toothpick method of determining doneness


The bundt pan and the 1970s go hand-in-hand. Popular recipes included the Harvey Wallbanger cake, whiskey cake, and the still popular TUNNEL OF FUDGE CAKE. This recipe was the grand prize winner for Ella Rita Helfrich (Houston, Texas)in the 1966 Pillsbury Bakeoff contest. (It was subsequently sold as a packaged cake mix for a number of years. As far as I know, the packaged cake mix version is no longer available.)"

Tunnel of Fudge Cake


Heat oven to 350 degrees F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan. In large bowl, combine sugar and margarine; 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 degrees F for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.


** Cool upright in pan on wire rack for 1 1/2 hours. Invert cake 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.


*Nuts are essential for success of recipe.

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

Holly from Richardson, TX

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By 2 found this helpful
March 11, 2011


  • 1 (3 oz.) pkg. chocolate pudding mix (cooked type)
  • 1 pkg. chocolate cake mix
  • 1/2 cup chocolate chips
  • 1/2 cup chopped nuts


Cook the pudding mix as directed on package. Blend dry cake mix into hot pudding. Pour into 9x13 inch pan. Sprinkle with chocolate chips and chopped nuts. Bake in 350 degree F oven for 30-35 minutes. Serve warm with ice cream or whipped topping.


By Robin from Washington, IA

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By 0 found this helpful
March 2, 2007


  • 1 1/2 cup butter
  • 6 eggs
  • 1 1/2 cups sugar
  • 2 cups flour
  • 1 package chocolate frosting mix
  • 2 cups walnuts (opt.)


Cream butter in a large mixer bowl at high speed. Add eggs one at a time beating well after each. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into a greased tube of bundt pan. This batter is stiff. Bake at 350 degrees F for 60-65 minutes. Cool 2 hours, remove from pan. Cool completely before serving.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 1 found this helpful
April 18, 2012
This is one of the best, most moist cake recipes ever!


  • 1 cup flour
  • 3/4 cup sugar
  • 6 Tbsp. baking cocoa, divided
  • Ad

  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 2 Tbsp. vegetable oil
  • 1 tsp. vanilla extract
  • 1 cup packed brown sugar
  • 1 3/4 cup hot water


In medium bowl, combine flour, sugar, 2 Tbsp. cocoa, baking powder and salt. Stir in milk, oil and vanilla until smooth. Spread in an ungreased 9 inch square pan. Combine brown sugar and remaining cocoa. Sprinkle over batter. Pour hot water over all. Do not stir. Bake at 350 degrees F. for 35-40 minutes. Serve warm, topped with whipped cream or ice cream.

Servings: 8-9
Prep Time: 20 Minutes
Cooking Time: 35-40 Minutes

By Robin from Washington, IA

Comment Was this helpful? 1

By 0 found this helpful
August 29, 2013

I found this recipe online.

Yield: This makes 6-8 servings.



  • 1 cup flour
  • 1/2 cup sugar
  • 2 Tbsp baking cocoa, unsweetened
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup nonfat milk
  • 2 Tbsp oil (Canola)
  • 1 tsp vanilla
  • 1/2 cup brown sugar, pack firmly
  • 1/2 cup chopped nuts (optional)
  • 1/4 cup baking cocoa, unsweetened


  1. Preheat oven to 350 degrees F.
  2. Put flour, sugar, baking cocoa, baking powder and salt into a medium bowl. Mix with a fork.
  3. Add nonfat milk, canola oil, and vanilla into the flour mixture. Stir until smooth.
  4. Spread mixture into a 9-inch square baking dish.
  5. Sprinkle the brown sugar, chopped nuts and baking cocoa over the batter in the baking dish.
  6. Take 1 1/2 cups hot water and pour over the mixture in the 9-inch baking dish and DO NOT STIR!
  7. Bake for 35-40 minutes. Allow to stand for 10 minutes, then serve warm with a scoop of low-fat frozen yogurt.
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By 0 found this helpful
June 26, 2011

Yummy Cake recipe!

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March 21, 20060 found this helpful

Combine marshmallows, cocoa and hot water in top of double boiler. Let stand over hot water until marshmallows melt. Do not cook. Stir until smooth and cool. Sift together flour, baking powder and salt; set aside. Add sugar gradually to shortening, creaming well...

Comment Was this helpful? Yes
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