A grand winner in a Pillsbury baking contest, in 1966.
- 1 3/4 cups butter or margarine, softened
- 1 3/4 cups granulated sugar
- 6 eggs
- 2 cups powered sugar
- 2 1/4 cups all purpose flour
- 3/4 cup cocoa
- 2 cups chopped walnuts*
- 3/4 cup powered sugar
- 1/4 cup cocoa
- 1 1/2 to 2 tablespoons milk
Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended.
Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**.
Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
*Nuts are essential for the success of the recipe.
**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.
High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.