Tunnel of Fudge Cake
1 3/4 c. butter or margarine, softened
1 3/4 c. granulated sugar
2 c. powdered sugar
2 1/4 c. flour
3/4 c. cocoa powder
2 c. chopped walnuts
3/4 c. powdered sugar
1/4 c. cocoa powder
1 1/2 to 2 tbsp. milk
Combine sugar, cocoa and milk in small bowl until well blended.
Beat butter and granulated 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 batter into greased and floured 12-cup bundt pan or 10-inch angel food tube pan. Bake at 350 degrees 58-62 minutes. Cool upright in pan on cooling rack for one hour. Invert onto serving plate. Cool completely. Spoon Glaze over top of cake, allowing some to run down sides. Makes 16 servings.
Note: Nuts are essential for success of recipe. Since cake has soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.
For the glaze, combine sugar, cocoa and milk in small bowl until well blended. Store tightly covered until used.
Pairs Well With
The infamous "tunnel of fudge" cake! This cake is super rich and chocolatey; the success of the recipe depends on the nuts, so they cannot be omitted.