Ingredients
- CAKE:
- 1 3/4 cups Butter, softened
- 1 3/4 cups Sugar
- 6 Eggs
- 2 cups Powdered Sugar
- 2 1/4 cups all-purpose Flour
- 3/4 cup Cocoa
- 2 cups chopped Walnuts *
- GLAZE:
- 3/4 cup powdered Sugar
- 1/4 cup Cocoa
- 1 1/2 to 2 Tbsp. Milk
Details
Servings 16
Cooking time 60mins
Preparation
Step 1
Heat oven to 325 degrees. Grease and flour a 12 cup Bundt Pan.
In a large mixing bowl, mix butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Gradually add powdered sugar, mixing well.
By hand, stir in all remaining cake ingredients until well mixed. Spoon batter into prepared pan; spread evenly.
Bake at 325 for 60-64 minutes.
In a small bowl, combine all glaze ingredients; mixwell. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
* Nuts are essential for the success of this cake
Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.
Cool upright in pan on cooling rack 1 hour; invert onto serving plate. Cool completely
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