Chocolate Tunnel of Fudge Cake
  • 1 3/4 cups sugar
  • 1 3/4 cups butter, softened
  • 6 eggs
  • 2 cups powdered sugar
  • 2 1/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups walnuts, chopped
  • GLAZE frosting
  • 3/4 cup powder sugar
  • 1/4 cup unsweetened cocoa powder
  • 5 teaspoons milk
  1. Heat oven to 350 degrees. Grease and flour a 12 cup fluted bundt pan, or 10 inch tube pan. In large bowl, combine sugar and butter beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake for 58-62 minutes. Cool upright in pan on wire rack about 1 hour; invert onto serving plate. Cool completely. GLAZE: In small bowl, blend powdered sugar, cocoa and enough milk for desired drizzling consistendy. Spoon over the top of cake, allowing some to run down sides. NOTE: Nuts are essential for the success of this recipe, so don't omit since this cake has a soft tunnel of fudge, and ordinary doneness test cannot be used. Accurate oven temperature and baking time are essential.