Tunnel Of Fudge™ Cake

Prep Time: 35 minutes
Yield: 16 servings

Ingredients:

CAKE
1-3/4 cups sugar
1-3/4 cups butter or margarine, softened
6 eggs
2 cups powdered sugar
2-1/4 cups Pillsbury BEST® All Purpose Flour
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts

GLAZE
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
4-6 teaspoons milk

Preparation Directions:

1. Heat oven to 350°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.** Cool upright in pan on wire rack 1 1/2 hours; invert onto serving plate. Cool for at least 2 hours.

3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

TIP
Nuts are essential for the success of this recipe.

** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.