- 1
- 270 mins
Ingredients
- 1 3/4 cups sugar
- 1 3/4 cups margarine or butter, softened
- 6 eggs
- 2 cups powdered sugar
- 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
- 3/4 cup unsweetened cocoa
- 2 cups chopped walnuts*
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa
- 4 to 6 teaspoons milk
Preparation
Step 1
Heat oven to 350°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.
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. Store tightly covered.
Heat oven to 350°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.
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. Store tightly covered.