TUNNEL OF FUDGE CAKE

Ingredients

For the cake:

• 1 3/4 Cup sugar
• 1 3/4 Cup margarine or butter, softened
• 6 eggs
• 2 Cups powdered sugar
• 2 1/4 Cups all purpose or unbleached flour, preferably Pillsbury BEST
• 3/4 Cups unsweetened cocoa
• 2 Cups chopped walnuts

For the glaze:

• 3/4 Cups powdered sugar
• 1/4 Cup unsweetened cocoa
• 4-6 teaspoons milk

Directions

For the cake:

Heat oven to 350 degrees F.

Grease and flour 12-cup fluted tube cake 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.

Bake at 350 degrees F for 45-50 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.

For the glaze:

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.