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Tunnel of Fudge
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This is a prize winner in the 1966 Pillsbury Bake-off Contest. This cake develops a "tunnel of fudge" filling as it bakes.
NOTE: The nuts are essential to the success of this cake.
1-3/4 cups sugar
1-3/4 cups butter, softened
6 eggs
2 cups powdered sugar
2-1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts
Glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4-6 tbl. milk
Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan, or 10 inch tube pan.
In a 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 prepared pan. Spread evenly.
Bake for 45-50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack for 1-1/2 hours. Invert onto serving plate
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