Tunnel of Fudge Cake

By michaelmeiner

Ingredients

• CAKE
• 1 3/4 cups unsalted butter -- softened
• 1 3/4 cups sugar
• 6 large eggs
• 2 cups confectioners sugar
• 2 1/4 cups flour
• 3/4 cup cocoa -- measured, then
• Sifted
• 2 cups chopped walnuts
• GLAZE
• 3/4 cup confectioners sugar
• 1/4 cup cocoa powder
• 1 Tablespoon milk -- (1 to 2)

Details

Servings 1

Preparation

Step 1

Preheat oven 350. Grease and flour a 12 cup Bundt pan. In a mixing bowl, beat the butter with the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add confectioners sugar. Blend well. Lightly spoon flour into measuring cup (this step is important since too much flour results in a dry cake). Level off. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan, spread evenly. Bake for 58-60 minutes. Cool upright in pan on wire rack one hour. Invert onto serving plate.

For the glaze: In a small bowl combine all glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides.