“Relish,” the James Beard Media Award-nominated food and culture series from Twin Cities PBS (TPT), returns for its sixth season on June 23. Hosted by acclaimed chef and restaurateur Yia Vang, the new season explores Minnesota’s diverse culinary traditions through personal stories, rich conversation and unforgettable dishes—including one of the most legendary desserts in American baking history: the Tunnel of Fudge Cake.
In Episode 2, Vang meets with Jennifer Dalquist, the executive vice president of Nordic Ware and granddaughter of the Bundt pan’s inventors. Together, they bake the Tunnel of Fudge Cake—a chocolate lover’s dream with a gooey, brownie-like center that helped catapult the Bundt pan to national fame after earning second place in the 1966 Pillsbury Bake-Off. Dalquist shares her family’s legacy and reflects on how a simple pan became an American baking icon.
Want to try it for yourself? Here’s the full recipe featured in the episode:
Tunnel of Fudge Cake
Yields 10–12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Cake Ingredients:
- 1 3/4 cups unsalted butter, softened
- 1 3/4 cups sugar
- 6 large eggs
- 2 cups confectioner’s sugar
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 2 cups walnuts, chopped
Glaze Ingredients:
- 3/4 cup confectioner’s sugar
- 1/4 cup unsweetened cocoa
- 2 tablespoons milk
Instructions:
Preheat oven to 325°F. Grease a 10–12 cup Bundt pan using baking spray and a pastry brush, or coat with softened butter and dust with cocoa powder.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Gradually add confectioner’s sugar and mix thoroughly. Stir in flour, cocoa, and chopped walnuts by hand until well blended. Spoon batter into the pan and spread evenly.
Bake for 60–64 minutes. Note: Because of the soft fudge center, doneness cannot be tested with a toothpick. Accurate baking time and temperature are key. Cool the cake in the pan for 60 minutes on a wire rack. Invert onto a cake plate and cool completely.
For glaze, combine confectioner’s sugar, cocoa, and milk in a small bowl until smooth. Add more milk if needed to thin. Spoon over the cooled cake, letting it drip down the sides.
Season 6 of “Relish” features six new episodes that pair dishes across cultures, from Somali sambusas and Nepali momo to Filipino pancit and Mexican burritos. Chef Vang’s warm, curious approach invites viewers to explore identity, belonging and home—one bite at a time.
Watch new episodes weekly on TPT 2 and the Twin Cities PBS YouTube channel, or stream the full season starting June 23 on the PBS App. Learn more at TPT.org/Relish.
