Best 8 Tunnel Of Fudge Banana Nut Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your sweet cravings with the delectable Tunnel of Fudge Banana Nut Cake, a symphony of flavors that will tantalize your taste buds. This classic cake features a moist and fluffy banana cake base, generously filled with a rich and decadent fudge filling and topped with a layer of crunchy pecan streusel. Each bite is an explosion of textures and flavors, with the sweetness of the bananas, the richness of the fudge, and the crunch of the pecans creating a harmonious balance. This recipe also includes variations for a chocolate fudge filling and a cream cheese filling, allowing you to customize your cake to suit your preferences. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will guide you through the process of creating this irresistible dessert that is sure to be a hit at any gathering.

Here are our top 8 tried and tested recipes!

TUNNEL-OF-FUDGE CAKE



Tunnel-of-Fudge Cake image

The original tunnel-of-fudge cake won second place in the 1966 Pillsbury Bake-Off Contest for the late Ella Rita Helfrich of Houston. That version used a fudge icing mix to create a gooey chocolate center. But Pillsbury discontinued the icing mix, and the resulting clamor of home bakers led Pillsbury to release a recipe for making tunnel-of-fudge cake from scratch. In 2004, The Times presented an adaptation of that recipe with the help of Shirley Corriher, a biochemist and the author of "Cookwise" and "Bakewise," books about how scientific principles can be applied to cooking and baking.

Provided by The New York Times

Categories     snack, cakes, dessert

Time 4h

Yield 1 cake

Number Of Ingredients 14

2 1/2 cups walnuts or pecans, chopped
2 tablespoons unsalted butter
1/4 teaspoon salt
1 1/4 cups unsalted butter, cut into tablespoon-size pieces, softened, plus more for greasing the pan
1 cup sugar
3/4 cup dark brown sugar, packed
3/4 teaspoon salt
1 teaspoon vanilla
1/3 cup vegetable oil
2 large egg yolks
4 large eggs
2 cups confectioners sugar
2 1/4 cups bleached all-purpose flour
3/4 cup natural cocoa powder

Steps:

  • Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees (see note).
  • On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add 2 tablespoons butter and 1/4 teaspoon salt. Toss well and set aside.
  • Generously butter the inside of a large 12-cup Bundt cake pan.
  • In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.
  • Beat in 3/4 teaspoon salt, vanilla and vegetable oil.
  • Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.
  • With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.
  • In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.
  • Bake for 40 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 40-minute cooking time.
  • When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.

Nutrition Facts : @context http, Calories 727, UnsaturatedFat 20 grams, Carbohydrate 87 grams, Fat 41 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 273 milligrams, Sugar 60 grams, TransFat 1 gram

UPDATED TUNNEL OF FUDGE CAKE



Updated Tunnel of Fudge Cake image

This fabulous recipe for an updated tunnel of fudge cake omits the fudge frosting mix and uses cocoa and confectioners' sugar instead.

Provided by Linda Larsen

Categories     Dessert     Cake

Time 1h13m

Number Of Ingredients 13

1 1/2 cups/12 ounces butter (softened)
1 cup white sugar
3/4 cup brown sugar (packed)
2 (1-ounce) squares unsweetened chocolate (melted and cooled)
6 large eggs (room-temperature)
2 cups sifted confectioners' sugar
2 cups all-purpose flour
2/3 cup cocoa
2 teaspoons vanilla
2 cups chopped pecans (or walnuts)
For the Glaze:
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil

Steps:

  • Heat oven to 350 F.
  • Measure flour by lightly spooning the flour into the measuring cup, NOT by scooping the measuring cup into the flour. The scoop-and-level method is incorrect and will make this cake too dry.
  • In a large bowl, combine butter, white sugar and brown sugar and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined.
  • Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture (this can take some time).
  • Sift the confectioners' sugar BEFORE you measure it. Gradually add it to the batter, mixing well. By hand, stir in flour, cocoa, vanilla, and pecans until well blended.
  • Spray a 12-cup Bundt pan with nonstick baking spray combined with flour. Spoon batter into prepared pan. Bake at 350 F for 48 to 54 minutes, until crust looks dry and shiny ( traditional doneness tests won't work because of the soft fudge center).
  • Cool cake in pan on a rack for 1 hour, then invert onto serving plate and remove pan. Cool completely. If you bake the cake for a shorter period of time, it will have true fudge in the center. Bake it longer for a moist tunnel in the center.
  • Make the glaze by placing the chocolate chips and oil in a small microwave-safe bowl. Microwave on 50 percent power for 2 minutes and then stir. Continue microwaving until chocolate is melted and the mixture is smooth.
  • Pour into a small zip-top bag. Cut a tiny piece off the corner of the bag and pipe the chocolate over the cake, using a back-and-forth motion. Let cool.

Nutrition Facts : Calories 531 kcal, Carbohydrate 55 g, Cholesterol 116 mg, Fiber 3 g, Protein 7 g, SaturatedFat 15 g, Sodium 168 mg, Sugar 38 g, Fat 33 g, ServingSize 1 cake (16 servings), UnsaturatedFat 0 g

TUNNEL OF FUDGE CAKE IV



Tunnel of Fudge Cake IV image

The ONLY perfect tunnel of fudge cake recipe I can find - it came from a 1950's flour package.

Provided by AMCLAYTON

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

1 ¾ cups margarine, softened
1 ¾ cups white sugar
6 eggs
2 cups confectioners' sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups chopped walnuts
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
  • For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 62.1 g, Cholesterol 69.9 mg, Fat 32 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 259 mg, Sugar 43.9 g

TUNNEL OF FUDGE BANANA NUT CAKE



TUNNEL OF FUDGE BANANA NUT CAKE image

My mom made this cake in the 60's and it is still a family favorite.It is so rich and moist.

Provided by Linda Woodham

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 8

1 box duncan hines fudge cake mix
4 eggs
1/3 c oil
1/2 c water
1 box 4 oz instant chocolate pudding mix
2 lb ripe banana's mashed
2 pkg of ready made fudge icing
1 c chopped pecans

Steps:

  • 1. Mix together cake mix, eggs,oil,water, instant pudding,1/2 of mashed banana's.Mix with mixer for 2 min.Pour 1/2 of batter into a oiled and lightly floured bundt pan.Put 1 can of prepared icing on top of batter (try to keep in center of batter)pour rest of batter on top of icing. Bake on 350 for 55 min. to 1 hr.
  • 2. Icing
  • 3. Heat icing in microwave until melted,then mix in rest of banana's and pecans, let cool to just warm then pour over cooled cake.

TUNNEL OF FUDGE BANANA CAKE



Tunnel of Fudge Banana Cake image

An irresistible reimagining of a fudge-filled banana bread in the shape of a comforting Bundt cake. The best of all worlds!

Provided by Food.com

Categories     Candy

Time 1h5m

Yield 1 12-cup bundt cake

Number Of Ingredients 20

6 ounces semisweet chocolate
6 tablespoons heavy cream
2 tablespoons unsalted butter
2 tablespoons unsalted butter, softened
2 tablespoons unsweetened cocoa powder
3/4 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup dark brown sugar
4 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup mashed banana (about 1 large)
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2/3 cup powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons whole milk
12 dried banana pieces, for decoration

Steps:

  • For the fudge filling:.
  • Finely chop the chocolate and place into a medium heat-proof bowl.
  • Heat the cream and butter in a small pot until the butter has melted and the cream is gently steaming.
  • Pour this over the chocolate in the bowl. Let sit for 5 minutes then gently stir until all the chocolate has melted.
  • Let this mixture cool at room temperature for 45-60 minutes, stirring occasionally, until thickened but still pipeable.
  • Prepare the pan:.
  • Preheat the oven to 350 degrees F.
  • Use the 2 tablespoons of softened butter and a pastry brush to coat a 12-cup bundt pan very well. Add the cocoa powder to the the pan, tilting and tapping the pan to coat as much of the inside as possible. Tap out any excess cocoa powder.
  • For the cake:.
  • In a large bowl, beat the butter, granulated sugar and dark brown sugar together until smooth. Beat in the eggs one at a time until smooth. Add the salt, vanilla, baking powder, vegetable oil and mashed banana and stir together until well-combined.
  • Add the flour and cocoa powder to the bowl and mix until just combined.
  • Scoop 3 cups of the cake batter into the prepared bundt pan. Spread out into an even layer.
  • Transfer the thickened, cooled fudge filling to a piping bag. Pipe the fudge filling in a thick ring all the way around in the centre of the batter.
  • Cover the fudge filling with the remaining cake batter and spread out evenly in the pan.
  • Bake for 35-40 minutes. The cake will look risen and dry on top. You won't be able to test this cake with a toothpick as the centre will still be gooey when the cake is finished baking, so you must ensure your oven is at the correct temperature.
  • Remove the cake from the oven and let cool for 20 minutes in the pan. Loosen the edges of the cake with a small spatula or butter knife, flip the cake out onto a wire rack and leave to cool completely.
  • For the frosting:.
  • In a small bowl, stir together the powdered sugar, cocoa powder and milk until smooth.
  • Spoon over the top of the cooled cake, letting it drip down the sides of the cake. Top with the dried banana chips and leave the icing to set for a few minutes before cutting into the cake.
  • Tools:.
  • 12-cup Nordicware Classic Bundt Pan (aka Anniverary Bundt Pan). Buy it now on Amazon: https://www.amazon.com/Nordic-Ware-12-Cup-Bundt-Pan/dp/B0000CFLM2.

PEANUT TUNNEL OF FUDGE CAKE



Peanut Tunnel of Fudge Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 18

Nonstick cooking spray
2 1/4 cups all-purpose flour
2 cups honey-roasted peanuts
2 tablespoons peanut butter powder (optional)
4 large eggs plus 2 egg yolks
2 1/2 sticks unsalted butter, cut into pieces, at room temperature
1 1/2 cups granulated sugar
3/4 cup packed dark brown sugar
1/3 cup roasted peanut oil
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups confectioners' sugar
3/4 cup unsweetened cocoa powder
1 1/2 cups confectioners' sugar
3 tablespoons milk
1/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray. Combine the flour, peanuts and peanut butter powder (if using) in a large bowl. Lightly stir the eggs and egg yolks in a bowl with a fork until they are just streaky; set aside.
  • Beat the butter in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the granulated sugar, then the brown sugar and beat until fluffy, about 4 minutes. Beat in the peanut oil, vanilla and salt; scrape down the sides of the bowl. Reduce the mixer speed to low and add the beaten eggs in three additions. Beat in the confectioners' sugar and cocoa powder until just combined; do not overmix. Fold in the flour-peanut mixture with a rubber spatula.
  • Pour the batter into the prepared Bundt pan and spread it evenly. Bake 45 minutes (be careful not to overbake). Transfer to a rack and let cool 20 minutes in the pan. Gently press down on the cake to remove any air bubbles in the tunnel (it's OK if the cake cracks a little bit), then let cool completely in the pan, 3 hours.
  • Make the glaze: Whisk the confectioners' sugar, milk, peanut butter, vanilla and salt in a medium bowl until smooth. Invert the cake onto a plate and pour the glaze on top.

TUNNEL OF FUDGE CAKE I



Tunnel of Fudge Cake I image

Frosting mix and walnuts are used in this version of the classic cake with the melted chocolate center.

Provided by UP38

Categories     Desserts     Cakes     Bundt Cake Recipes     Chocolate

Time 2h35m

Yield 14

Number Of Ingredients 7

1 ¾ cups butter, softened
1 ½ cups white sugar
6 eggs
2 (7.25 ounce) packages chocolate fudge frosting mix
2 cups all-purpose flour
2 cups chopped walnuts
2 tablespoons boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Measure 3/4 cup of the frosting mix for the chocolate glaze. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated. Fold in the nuts.
  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes. The top of the cake will form a brownie like crust before it is done. Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
  • To make the chocolate glaze: Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth. Thin with additional boiling water if necessary to reach desired consistency. Spoon glaze over the cooled cake.

Nutrition Facts : Calories 637.1 calories, Carbohydrate 56 g, Cholesterol 150.9 mg, Fat 43.6 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 19.4 g, Sodium 255.5 mg, Sugar 36.4 g

TUNNEL OF FUDGE CAKE



Tunnel of Fudge Cake image

This is an awesome cake I tried at work. A coworker brought it in one day and I just had to ask fro the recipe. Do not omit nuts, they are needed to achieve the "fudge like" consistency in the middle. You must have your oven at the exact temperature or it will not turn out. Place an oven thermometer inside your oven until it reaches 350 degrees fahrenheit, then place mixture in oven. thanks Wendy.

Provided by queenbeatrice

Categories     < 60 Mins

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1 3/4 cups sugar
1 3/4 cups butter, softened
6 eggs
2 cups powdered sugar, for cake
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa, for cake
2 cups walnuts, chopped
3/4 cup powdered sugar
1/4 cup unsweetened cocoa, for galze
4 -6 teaspoons milk

Steps:

  • Heat oven to 350°F.
  • Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan.
  • For the cake: In large bowl, combine sugar and butter; 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, cocoa and walnuts until well blended.
  • Spoon batter into greased and floured pan; spread evenly.
  • Bake at 350°F for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.
  • Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
  • For the Glaze: In small bowl, combine powdered sugar, 1/4 cup cocoa enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
  • High Altitude (3500-6500 ft).
  • Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.

Nutrition Facts : Calories 724.3, Fat 43.4, SaturatedFat 19.6, Cholesterol 177.2, Sodium 229.2, Carbohydrate 81.3, Fiber 4.3, Sugar 57, Protein 10.3

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be, and make sure the bananas are well-mashed for a smooth batter.
  • Cream the butter and sugar together thoroughly: This will help to create a light and airy cake.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
  • Use a light hand when mixing the dry ingredients into the wet ingredients: Over-mixing can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean: Do not overbake, or the cake will be dry.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Use a good quality chocolate frosting: This will make all the difference in the flavor of your cake.
  • Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.

Conclusion:

Tunnel of Fudge Banana Nut Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist banana cake, creamy chocolate frosting, and crunchy walnuts, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Tunnel of Fudge Banana Nut Cake a try.

Related Topics