Comments on: Recipe: Tunnel of Fudge Cake (1966)

By: Patti

Patti — Mon, 07 Nov 2016 00:44:58 +0000

This was my birthday cak every year, it was one of my mom’s favorites. Do with they would redo the original frosting mix at least for a minute. 🙂

By: Kat

Kat — Tue, 12 Jul 2016 13:13:41 +0000

The original recipe didn’t have the glaze on top, and didn’t need it.
I can’t imagine that increasing the sugar and the butter would help this cake. In the original recipe, they recommended reducing the butter if you used Pillsbury self rising flour. I did that, and it did improve the cake, but I still didn’t get the same outcome as the original 1966 recipe. I’m still working and experimenting.

By: Rebecca

Rebecca — Sun, 12 Jun 2016 23:21:51 +0000

There doesn’t seem to be any sign of a a tunnel of fudge in the cake in the step by step pictures as there is on the cover of the Bake Off cook book pictured near the top. Jiff still makes a powdered frosting mix. I wonder if using that would create the fudge? The Jiff mixes are smaller, one would have to figure out how much mix was in the original powdered frosting boxes but I think it would be worth a try. I hate canned frosting, I am sorry that they discontinued the powdered ones.

By: Lindsey @ American Heritage Cooking

Lindsey @ American Heritage Cooking — Sun, 03 Jan 2016 16:52:30 +0000

Loved this post! I had no idea that the entire bundt phenomenon came from one Pilsbury bakeoff recipe! Although I would argue that the Peanut Butter Blossom cookie is the most famous baked good to come from the competition 😉 I will absolutely be trying this cake…wouldn’t it be cool if Pilsbury came back out with that frosting mix even just for a short while to try the original!?