Tunnel of Fudge Cake
Filling:
1-1/2 cups milk
1 (3.4 oz). package chocolate fudge pudding and pie filling mix (not Instant)
1 (16oz.) package (1cup) semi-sweet chocolate chips
Cake:
1-1/3 cups sugar
1/4 cup butter
1/2 cup shortening
1 tsp. vanilla
4 eggs
2 cups all-purpose flout
1/2 cup unsweetened cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 cups chopped walnuts
Glaze:
1/4 cup powdered sugar
1/4 cup unsweetened cocoa
1-6 tsps. milk

In med. saaucepan, combine first two ingredients; cook as directed on package. Add chocolate chips; stir until melted . Set aside. Heat oven to 350 degrees. Grease and flour 12-cup Bundt pan or 10 inch tube pan. In large bowl, combine sugar, butter and shortening; beat until light and fluffy. Add vanilla and eggs ; mix well. Lightly spoon flour into measuring cup; level off. Add flour, 1/2 cup cocoa, baking powder, salt and 1 cup milk; beat at low speed until moistened. Beat 3 minutes at med. speed. Stir in walnuts.
Reserve 2 cups of batter. Pour remaining batter into greased and floured pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling. Bake at 350 degrees 50-60 minutes or until cake springs back when touched lightly in center. Cool 1 hour; remove from pan. Cool until completely cooled.In a small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Spook over top of cake, allowing some to run down sides. Use very sharp or serrated knife to slice cake. Best when server same day; store remaining cake in refrigerator.