Tunnel of fudge cake from American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes (page 226) by Anne Byrn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • helskitchenvt on May 13, 2019

    I'm not convinced that the instructions are correct for plating - I think you need to let the cake cool for much longer before turning out of the Bundt pan or the walls won't be strong enough. I had less a tunnel of fudge and more a lagoon of fudge (which was nevertheless delicious). P.S. I did look up other recipes and some have you cool the cake in its pan before turning out - I say follow those versions and wait at least an hour before flipping it over!

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