The Tunnel of Fudge cake, introduced in the 1966 Pillsbury Bake-Off, gained immense popularity but is now nearly impossible to replicate due to a discontinued key ingredient.
Despite being a runner-up, the Tunnel of Fudge cake became a phenomenon, reviving interest in bundt pans and becoming a staple at various gatherings throughout the late '60s.
The original recipe relied on a specific Pillsbury frosting mix that has since been discontinued, leaving modern bakers struggling to recreate the cake's signature gooey center.
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