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Ingredients
- Cake:
- 1 3/4 cups sugar
- 1 3/4 c butter, softened
- 6 eggs
- 2 cups powdered sugar
- 2 1/4 c flour
- 3/4 c unsweetened cocoa
- 2 c chopped pecans or walnuts
- Glaze:
- 3/4 c powdered sugar
- 1/4 c unsweetened cocoa
- 4 to 6 t milk
- NOTE: Nuts are essential for the success of this recipe. Because this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
Preparation
Step 1
Heat oven to 350 degrees. Grease and flour a 12 c bundt pan or 10 in tube pan. In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs one 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. Bake at 350 degrees for 45-50 minutes or until top is cracked. Cool upside down until cake falls from pan. Prepare glaze, drizzle over cake.