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Ingredients
- FOR THE CAKE:
- 1 3/4 cups butter, at room temperature, plus extra for pan
- 1 3/4 cups granulated sugar
- 6 eggs
- 2 cups powdered sugar
- 2 1/4 cups flour, plus extra for pan
- 3/4 cup unsweetened cocoa powder
- 2 cups chopped walnuts
- FOR GLAZE:
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 to 2 tablespoons milk
Details
Preparation time 30mins
Cooking time 62mins
Adapted from pressherald.com
Preparation
Step 1
TO PREPARE CAKE: Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
In the bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add granulated sugar and beat until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Gradually add powdered sugar; blend well.
Stir in flour, cocoa powder and walnuts until well blended. Spoon batter into prepared pan and, using a spatula, spread evenly. Bake for 58 to 62 minutes. Remove from oven and transfer pan to a wire rack for 1 hour. Invert cake onto serving plate and cool completely.
TO PREPARE GLAZE: In a small bowl, combine powdered sugar, cocoa powder and milk, and whisk until well blended. Spoon over top of cooled cake, allowing some to run down the sides.
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