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Original Tunnel of Fudge Cake

List of Ingredients




Cake:
1 3/4 cups unsalted butter - softened
1 3/4 cups sugar
6 large eggs
2 cups confectioner's sugar
2 1/4 cups flour
3/4 cup cocoa, measured then sifted
2 cups chopped walnuts (essential)

Glaze:
3/4 cup icing sugar
1/4 cup cocoa powder
1 -2 tablespoons milk

Recipe



Preheat oven to 350 F. Grease and flour a 12 cup Bundt pan.

In a mixing bowl, beat the butter or margarine with the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add icing sugar. Blend well. Lightly spoon flour into measuring cup (this step is important since too much flour results in a dry cake). Level off. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan, spread evenly. Bake at 350 for 58-60 minutes. Cool upright in pan on wire rack 1 hour. Invert onto serving plate.

Glaze: In a small bowl combine all glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides.
Serves 12-16.

Note: Since this cake has a "tunnel" of fudge, an ordinary doneness test cannot be used. Accurate oven temperature is critical.