The Tunnel of Fudge, popularized in the 1960s, was a Bundt cake with a fudgy center, made possible by a now-discontinued frosting mix. For years, bakers struggled to replicate it, viewing it as a culinary puzzle. However, after past failures and a deep dive into its history, one food scientist at Pillsbury developed a new version of the frosting that allowed for the cake's successful revival. The author's recent baking attempt was triumphant, showcasing the cake's deliciousness and structural integrity.
The Tunnel of Fudge was revolutionary when it took second prize in the Pillsbury Bake-Off of 1966, saving the Bundt pan from likely extinction.
After years of attempts and near misses, I finally succeeded in baking the Tunnel of Fudge, thanks to a new recipe created by a Pillsbury food scientist.
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