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Pink Feathers

Tunnel of Love Fudge Cake

We featured this decadent, delicious recipe in the magazine last year and it was a Smash!!!! Perfect for Valentines, or any day of the week, please enjoy this scrumptious recipe, and short story, from Anita Stafford, Recipe Queen!!! original recipe here


According to recent statistics, the average person celebrating Valentine’s Day in 2016 will spend almost $150 to show their affection. Of course, some will spend considerably more if they opt for the whole sweetheart package. According to the New York Post, the five items most purchased for a significant other are: a box of chocolates, diamond earrings, a dozen roses, dinner for two, and a bottle of champagne. Those five items can add up to over $500, all in the name of love.

I’m sure your sweetheart is worth the cost, nevertheless, not everyone wants to spend such an exorbitant amount of money. Perhaps a home baked cake would be sufficient to communicate your fondness for that special someone.

I used a heart-themed bundt pan for my cake. I’m calling my creation the Tunnel of Love cake in honor of Valentine’s Day. The delicious feature of this cake is that it makes a fudgy tunnel though the middle while baking.

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1 3/4 cups sugar 1 3/4 cups butter 6 eggs 2 cups powdered sugar 2 1/4 cups all purpose flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts


3/4 cup powdered sugar 1/4 cup unsweetened cocoa 4 – 6 teaspoons milk


Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan. In a large bowl, combine sugar and butter. Beat with an electric mixer until light and fluffy. Add eggs 1 at a time, beat well after each addition. Gradually blend in powdered sugar. Stirring in by hand, add flour, then cocoa. Blend in walnuts. Spread batter evenly in prepared pan. Bake for 45 – 50 minutes until top is set and edges begin to pull away from sides of pan. Cool in pan on wire rack for 1 1/2 hours. Invert cake onto serving plate. Cool for at least 2 hours. Glaze: In a small bowl, combine powdered sugar, cocoa, and milk. Mix until well blended. Spoon over top of cooled cake. Store tightly covered.


Now, grab a fork and dig in!!!! YUMMO!!!

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