Tunnel Of Fudge Cake

Servings: 16
Ingredients:

1 3/4 c  Sugar
1 3/4 c  Margarine or butter, soft
6    Eggs
2 c  Powdered sugar
2 1/4 c  Flour
2 c  Walnuts, chopped
3/4 c  Unsweetened cocoa
GLAZE:
3/4 c  Powdered sugar
1/4 c  Unsweetened cocoa
1 1/2 tb Milk (or more as needed)

1. Heat oven to 350F.

2. Grease and flour bundt or 10 inch angel food cake pan.

3. In a large bowl, cream sugar and margarine (butter) until light and
fluffy. Add eggs, one at a time, beating well after each addition.

4. Gradually add 2 cups powdered sugar; blend well. Lightly spoon
flour into a measuring cup; level off. By hand, stir in flour and
remaining cake ingredients until well blended. Spoon batter into
greased and floured pan; spread evenly.

5. Bake at 350F for 58-62 minutes. Since this cake has a soft tunnel
of fudge, an ordinary doneness test cannot be used. Accurate oven
temperature and baking time are essential.

6. Cool upright in pan on wire rack 1 hour; invert onto serving plate.
Cool completely.

7. In a small bowl, blend 3/4 c powdered sugar, 1/4 cup cocoa, and
enough milk to make a drizzling glaze. Spoon over cake, allowing
some to run the sides. Store lightly covered. Calories per 1/16 of
recipe: 560

Source: Pillsbury Bake Off - Ella Helfrich, 1966 Pillsbury Bake Off
Cookbook