Making Tunnel of Fudge Molten Lava Cake

This cake was wildly popular in the mid-1960's after it was featured in a Pillsbury Bake-Off recipe book. A rich chocolate cake speckled with chopped walnuts and a soft gooey center satisfies any chocolate lover.


1 3/4 cups sugar
1 3/4 cups unsalted butter (3 1/2 sticks)
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped toasted nuts (walnuts or pecans)


Glaze:

3/4 cup powdered sugar
1/4 cup unsweetened cocoa
2 TBSP milk

Preheat oven to 350 degrees. Grease and flour a 10" Bundt pan. Have eggs and butter at room temperature.


Using a stand mixer, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually add powered sugar to butter mixture, making sure it is fully incorporated. Remove bowl from mixer.


Sift flour and cocoa together. Gradually add into butter mixture and stir in by hand until just combined. Add nuts and stir in until well mixed.


Batter will be thick. Transfer to greased Bundt pan. Level top of batter and place in oven on center rack. Bake 45-50 minutes, or until you see the sides of the cake starting to pull away from the sides of the pan.



Remove from oven and place pan on cooling rack. Let cake cool in the pan until just slightly warm. Invert cake on to a plate, and allow to cool completely. The entire cooling process will take a few hours.



Once cooled, make glaze and put on top of cake. Give glaze an hour or so to set up. Cake is now ready to serve.


For an extra treat, cut a piece of cake and put on plate, warm in microwave for 15 seconds, serve with vanilla ice cream. But cake is delicious on it's own - lots of rich, chocolate goodness.