1 3/4 cups butter or margarine--softened,
1 3/4 cups sugar,
6 eggs,
2 cups powdered (confectioner's) sugar,
2 1/4 cups flour,
3/4 cups cocoa powder,
2 cups chopped walnuts,
glaze
| | Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar, blending well. By hand, stir in flour, cocoa and walnuts until well blended. Spoon into greased and floured 12 cup bundt pan or ten inch angel-food tube pan. Bake at 350 degrees 58 to 62 minutes. Cool upright in pan on cooling rack for one hour. Invert onto serving plate. Cool completely. Make glaze of 3/4 cup powdered sugar, 1/4 cup cocoa powder and 1 1/2 to 2 tablespoons milk blended until smooth. Spoon over top of cake , allowing some to run down sides. Makes 16 servings.
Note: Nuts and cocoa are essential to making the "tunnel of fudge" in this cake. |
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