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Home > Recipes > Frosty Tunnels of Fudge Cake

Frosty Tunnels of Fudge Cake Recipe

Frosty Tunnels of Fudge Cake
  • Beginner

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Cakes x Frostings x Beginner x HERSHEY’S Hot Fudge Topping x Birthday x
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1 jar (about 16 oz.) HERSHEY'S Chocolate Shoppe Fudge Topping (Hot Fudge*, Double Chocolate Fudge or Fat Free Hot Fudge*)
  • 1 tub (8 oz.) frozen non-dairy whipped topping, thawed
  • HERSHEY'S Chocolate Shoppe Sprinkles
  • 1 package (about 18 oz.) white or yellow cake mix


1. Prepare cake batter. Bake in 13x9x2-inch baking pan according to package directions. Remove from oven; do not remove cake from pan.

2. Using handle of wooden spoon, immediately poke holes through top of cake to bottom of pan, spacing holes about 1 inch apart, covering length and width of cake. Immediately spread or pour fudge topping evenly over cake, making sure entire top is covered and mixture has flowed into holes.

3. Cool completely on wire rack; spread whipped topping evenly over top of cake. Cover; refrigerate several hours or overnight until well chilled. Garnish with sprinkles. Cover; refrigerate leftover cake. 12 to 15 servings.

* HOT FUDGE VARIATION: Bake and poke holes in cake as directed above. Place open jar HERSHEY'S Chocolate Shoppe Fudge Topping (Hot Fudge flavors) in microwave oven; heat as directed on label. Carefully spread fudge topping on cake; proceed as directed above.

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