Tunnel of Fudge Cake

In a medium saucepan, combine 1 1/2 cups milk and pudding mix. Cook as directed on package. Add chocolate chips and stir until melted. Set aside.

Heat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan or 10-inch tube pan.

In a large bowl, combine sugar, butter and shortening. Beat until light and fluffy. Add vanilla and eggs. Mix well.

Lightly spoon flour into a measuring cup and level off. Add flour, 1/2 cup cocoa, baking powder, salt and 1 cup milk. Beat at low speed until moistened. Then beat for 3 minutes at medium speed. Stir in walnuts.

Reserve 2 cups of the batter. Pour remaining batter into greased and floured pan. Spoon filling in a ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling.

Bake at 350 degrees F for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool for 1 hour, then remove from pan. Cool for 1 1/2 hours or until completely cooled.

In a small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides.

Use a very sharp or serrated knife to slice cake. Best when served the same day. Store any remaining cake in refrigerator.

Recipe Source: $5,000 Second Prize Winner in the 1966 Pillsbury Bake-Off Contest