Anyone have the recipe for ';tunnel of fudge cake'; that uses a box mix?

Many years ago, I could buy the box of cake mix that made the tunnel of fudge cake in a bundt pan. I have found recipes made totally from scratch, but would like one that uses a basic cake mix.I have the cake mix and cook and serve pudding mix, but has anyone ever tried it this way, and if so, how did it come out? And did any of the ingredients have to be changed for it to bake right?Anyone have the recipe for ';tunnel of fudge cake'; that uses a box mix?
I think they quit making the boxed mix.





So stick w/ the original! Incidently, 1966 was the last year that Pillsbury brand flour could be used as an acceptable ingredient in the Pillsbury Bake-Off. Now it's nearly all prepared food products.








** TUNNEL OF FUDGE CAKE **





CAKE:


1 戮 cup sugar


1 戮 cup margarine or butter, softened


6 eggs


2 cups XXX sugar (powdered sugar)


2 录 cups A/P flour


戮 cup unsweetened cocoa


2 cups chopped walnuts**





GLAZE:


戮 cup XXX sugar


录 cup unsweetened cocoa


4-6 Tbsp. milk





Heat oven to 350掳F. Grease and flour 12-cup Bundt庐 pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.





Bake at 350掳F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.





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





** Nuts are essential for the success of this recipe.





1966 Pillsbury Bake-Off Winner