Growing up I distinctly remember two desserts that my mom would make. Texas Sheet Cake {which she saved for “special” events like the church potluck dinner} and Tunnel of Fudge Cake from the box. This one she would save for just our family and I loved it! It is no longer manufactured and there are days where I want to make up a petition for millions to sign for them to box it up again. The cake was so moist and the fudge middle was soooo…fudgey! I have searched high and low for a recipe that even comes close to compare with no success. However, I combined some recipes and came up with this delicious number…nothing like the fabulous Tunnel of Fudge Cake circa 1982…but yummy in it’s own right.
Triple Fudge Cake
1 cup sugar
3/4 cup brown sugar
3 sticks of butter (unsalted works best)
6 large eggs
2 tsp vanilla extract
2 cups powdered sugar
2 cups flour
3/4 cup cocoa
1 1/2 cup semi sweet chocolate chips
Glaze
2 cups chocolate chips (I used milk)
2 TBSP milk
Preheat oven to 350°. Grease and flour a 12 cup bunt pan. In a medium bowl whisk together eggs and vanilla. Set aside. In a large bowl cream together sugar, brown sugar and butter. Add in egg mixture a little at a time and mix until combined. Gradually add in powdered sugar. Gently mix in flour and cocoa. Once all is combined, fold in chocolate chips. Pour into bunt pan, spread evenly and bake for 40 minutes or until the edges of the cake are slightly pulling away from the sides. Cool in the pan for 30 minutes then invert onto a serving plate. Cool one more hour.
Once cake has cooled, prepare glaze. In a microwave proof bowl, combine chocolate chips and milk. Heat 15 seconds at a time, stirring each time after. Cook until melted about 1 minute. You want it to be the consistency of thick pancake batter. If it’s too runny just keep stirring it for a few minutes until it cools and thickens a bit. Slowly pour over cake.
