Tunnel of Fudge Cake II

You’ll Need:

Cake
1 3/4 cups granulated sugar
1 1/4 cups butter or margarine
6 eggs
2 cups confectioners’ sugar
2 1/4 cups Pillsbury’s Best All-Purpose Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts

Procedures: Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt or 10-inch tube pan.

In a large bowl, combine sugar and butter or margarine; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups of confectioners’ sugar; blend well. Lightly spoon flour into a measuring cup; level off. By hand, stir in flour and remaining ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake for 58 to 62 minutes. Cool upright in a pan on a wire rack for 1 hour; invert onto a serving plate. Cool completely.

Glaze
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa
1 1/2 to 2 tablespoons milk

In a small bowl, blend 3/4 cup confectioners’ sugar, 1/4 cup cocoa, and enough milk for desired drizzling consistency. Spoon over the top of the cake, allowing some to run down the sides. Store tightly covered.

Makes 16 servings.