POOTHIE CAKE - TUNNEL OF FUDGE

INGREDIENTS:

* 1 3/4 cups margarine, softened
* 1 3/4 cups white sugar
* 6 eggs
* 2 cups confectioners' sugar
* 2 1/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder suggest Van Houten's
* 2 cups chopped walnuts, almonds, pecans, once I used Poppycock nuts and it was great.
* 2 tabs cream
* 1 tbs vanilla, mexican finest available
1 cup choch chips and 1 cup white choc or 2 cups choc chips

*
* 3/4 cup confectioners' sugar
* 1/4 cup unsweetened cocoa powder
* 2 tablespoons milk

DIRECTIONS:

1. Preheat oven to 325 degrees F . Grease and "flour" a 10 inch Bundt pan or springform pan with cocoa instead of flour. I find a springform is much better for this cake.
2. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 65 minutes then turn down the heat to 300 bake another hour, or until a toothpick inserted into the center of the cake comes out fairly clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely. At this point I have to say it takes this cake a long time to cook and it's slow cooking because you do not want the top to dry out and get burned so you may have to put a sheet of tin foil on top of the cake to prevent this from happening. Also, my oven is calibrated too high so cooking time and temp depends on how your over is calibrated.
4. For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.