Pillsbury Bake-Off Tunnel of Fudge Cake
Adapted from the original Pillsbury Pillsbury Best All-Purpose Flour packaging. Back of the Bag is not affiliated with Pillsbury.
"The legendary 1966 contest winner that made the Bundt pan famous."
The Story
Created by Ella Helfrich for the 17th Pillsbury Bake-Off, this recipe took 2nd place but became a national sensation. It is credited with single-handedly saving the Nordic Ware company by creating a massive demand for Bundt pans across America. The original version relied on the specific formulation of a now-discontinued frosting mix, leading Pillsbury to adapt the recipe for their flour bags.
Ingredients
- 1 1/2 cups butter, softened
- 6 eggs
- 1 1/2 cups sugar
- 2 cups Pillsbury Best All-Purpose Flour
- 1 package (approx. 15 oz) double dutch fudge buttercream frosting mix
- 2 cups chopped walnuts
Directions
- 1
Preheat oven to 350°F. Grease and flour a 10-inch Bundt or tube pan.
- 2
In a large bowl, cream butter in a mixer at high speed.
- 3
Add eggs one at a time, beating well after each addition.
- 4
Gradually add sugar; continue creaming until light and fluffy.
- 5
By hand, stir in flour, frosting mix, and walnuts until well blended.
- 6
Spoon batter into prepared pan and spread evenly.
- 7
Bake at 350°F for 60 to 65 minutes.
- 8
Cool upright in pan on rack for 2 hours; very carefully invert onto serving plate.
- 9
Cool completely before slicing.