Tunnel of Fudge Cake

Recipes Ingredients:

3 1/2 Sticks Butter or margarine,
2 1/4 c Flour
-softened (14 oz) 1
c Unsweetened Cocoa powder
1 3/4 c Sugar
2 c Chopped walnuts (8 oz.) **
6 Eggs 1
1/2 tb (to 2 Tbsp.) milk
2-3/4 c Powdered sugar

Recipe Instructions:

"In 1966 a Chocolate Cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the Cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat Oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together Butter and Sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and Spread evenly. 3. Bake 58 to 62 minutes. Since this Cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate Oven temperature and Baking time are critical. Let Cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. 4. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store Cake tightly covered. ** Nuts are essential for the success of this recipe. From: "365 Great Chocolate Desserts" cookbook Serves: 14 to 16