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This recipe is in our Vol. 2 Cookbook
Tunnel of Fudge Cake
1 DEVILS FOOD CAKE MIX (PUDDING IN MIX KIND) IF NOT ADD 1/2 SMALL BOX OF INSTANT CHOCOLATE PUDDING (ONLY IF NOT ALREADY IN CAKE MIX)
EGGS,
OIL, WATER
Go by ingredients on cake mix box.

Put eggs, oil and water in mixing bowl, then dry cake mix. Mix well. Grease and flour (or spray well) a 10 cup Bundt pan. Put all batter in Bundt pan. Pudding Filling: Place filling on the top of cake being careful to center filling on batter. Bake in a 325degree oven for 1 hour and 15 minutes. Cool completely on wire rack before flipping out to glaze. Glaze with vanilla or chocolate glaze. See glazes in this cookbook under Gravy, Frosting, and Sauces section.
Chocolate Pudding Filling Recipe:
1/4 CUP COCOA
1 CUP GRANULATED SUGAR
1 CUP BOILING WATER (MICROWAVE)
3 TBSP. CORN STARCH
1 TSP. VANILLA
1 EGG
In a batter bowl, whisk cocoa, sugar, and cornstarch. Add boiling water mix well, then egg mixing well. Microwave 3 minutes. Add vanilla after pudding thickens. Microwave longer if needed for filling to thicken.

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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!

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