Tunnel of Fudge Bundt Cake


I hadn’t made this recipe for years but it was my Dad’s 90th birthday today and he loves chocolate so when I was looking through my recipes to find one to make for him, I came across this one and decided to give it a try again. I’m really glad that I did. The cake turns out really pretty and the fudge center makes a nice surprise and a nice rich taste. The chocolate glaze that I use to drizzle over the top is easy to make and gives the cake a final touch. Dad and the family gave it a big thumbs up!


  • 1 3/4 cups butter (2 1/2 sticks), softened
  • 1 3/4 cups sugar
  • 6 eggs
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 2 1/4 cups flour
  • 3/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 2 cups pecans, chopped


Cream butter and sugar. Add eggs, 1 at a time, mixing after each egg. Add powdered sugar and vanilla and mix until combined. Whisk flour, cocoa and salt together and then add a little at a time to mix until all is added and well combined. Stir in pecans.

Pour into a buttered and floured bundt pan. Bake at 350 degrees for 40 to 45 minutes until top is firm and edges are beginning to pull away from the sides of the pan. Cool in pan on wire rack 1 1/2 hours. Invert on serving plate and cool at least 2 hours.

Satiny Chocolate Glaze

This glaze is good on cakes, cookies, donuts or pastries.


  • 3/4 cup semi-sweet chocolate chips (or 3 1/2 squares of semi-sweet chocolate, chopped)
  • 3 tablespoons butter (cut into about 1 inch squares)
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon vanilla


Microwave all but vanilla 30 seconds. I use a glass Pyrex measuring cup. Stir well. If not totally melted microwave 15 seconds more and stir again. When smooth add vanilla and mix. Drizzle over cake.


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