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Tunnel of Fudge Cake

Recipe Link: http://www.mealtimeideas.com

List of 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 PIllsbury BEST® 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

Recipe



Prep Time: 35 Minutes (Ready in 4 Hours 30 Minutes)
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 sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool 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.

16 servings


High Altitude Instructions:
Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.
Tips:
* 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.

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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/16 of Recipe
Calories 570 Calories from Fat 290

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% DAILY VALUE
Total Fat 32 g 49 %
Saturated 6 g 30 %
Cholesterol 80 mg 27 %
Sodium 260 mg 11 %
Total Carbohydrate 62 g 21 %
Dietary Fiber 3 g 12 %
Sugars 43 g
Protein 8 g

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Vitamin A 20 % Vitamin C 0 %
Calcium 4 % Iron 10 %

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DIETARY EXCHANGES: 3 Starch, 1 Fruit, 6 Fat
OR 4 Carbohydrate, 6 Fat