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Tunnel of Fudge Cake
Serves: 16

1 1/2 C. milk
1 (4 serving size) chocolate fudge pudding and pie filling mix (not instant)
6 oz. semi-sweet chocolate chips

1 1/3 C. sugar
3/4 C. softened butter
1/2 C. shortening
1 t. vanilla extract
4 eggs
2 C. flour
1/2 C. cocoa
1/2 t. baking powder
1/2 t. salt
1 C. milk
2 C. chopped walnuts

3/4 C. powdered sugar
1/4 C. cocoa
4-6 t. milk

In medium saucepan, combine milk and pudding mix; cook as directed
on pkg. Add chips, stir till melted, set aside.

Heat oven to 350F. Grease and flour 12 cup bundt pan. In large bowl,
combine sugar, butter and shortening. Beat till light and fluffy.
Add vanilla and eggs, mix well. Lightly spoon flour into measuring
cup, level off. Add flour, cocoa, baking powder, salt and milk to
butter mixture. Beat on low till moistened. Beat 3 minutes on med.
speed. Stir in walnuts. Reserve 2 C. of batter. Pour remaining
batter into prepared pan. Spoon filling in a ring on top of batter,
making sure it doesn't touch sides of pan. Spoon reserved batter
over filling. Bake 50-60 min. or till cake springs back when
lightly touched in center. Cool 1 hour. Remove from pan. Cool 1
1/2 hours or till completely cooled.

Blend all glaze ingredients, adding enough milk to make drizzling
consistency. Spoon over top of cake, allowing some to run down
sides. Best when served the same day. Store in refrigerator.


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