Tunnel of Fudge Cake

Makes: 16 servings

Prep Time: 35 min
Baking Time: 50 min
Cooling Time: 3 hrs 30 min

Ingredients:

• Cake
  • 1 3/4  cups sugar
  • 1 3/4  cups margarine or butter, softened
  •       6  eggs
  •       2  cups powdered sugar
  • 2 1/4  cups All Purpose or Unbleached Flour
  •    3/4  cup unsweetened cocoa
  •       2  cups chopped walnuts
• Glaze
  •    3/4  cup powdered sugar
  •    1/4  cup unsweetened cocoa
  • 4 to 6  teaspoons milk

Directions:

Preheat oven to 350-degrees F.  Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan.

1. In large bowl, combine sugar and margarine; beat until light and fluffy.

2. Add eggs 1 at a time, beating well after each addition.

3. Gradually add 2 cups powdered sugar; blend well.

4. By hand, stir in flour, cocoa, and walnuts until well blended.

5. Spoon batter into baking pan and spread evenly.

6. Bake for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.

7. Cool upright in pan on wire rack 1 1/2 hours.

8. Invert onto serving plate and cool at least 2 hours.

9. In small bowl, combine powdered sugar, unsweetened cocoa, and milk. Adding enough milk for desired drizzling consistency.

10. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

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