Tunnel of Fudge Cake

A grand winner in a national baking contest! Very rich and moist with 
a buttery flavor.

Cake: 1 3/4 cups butter or margarine, softened 1 3/4 cups granulated 
sugar. 6 eggs 2 cups powered sugar 2 1/4 cups all purpose flour 3/4 
cup cocoa 2 cups chopped walnuts*

Glaze: 3/4 cup powered sugar 1/4 cup cocoa 1 1/2 to 2 tablespoons milk

Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large 
bowl beat margarine and granulated sugar until light and fluffy. Add 
eggs, one at a time, beating well after each addition. Gradually add 
powdered sugar; blend well. By hand, stir in remaining cake 
ingredients until well blended. Spoon batter into prepared pan; 
spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright 
in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended. Spoon 
over top of cake, allowing some to run down sides. Store tightly 
covered. 16 servings.

*Nuts are essential for the success of the recipe.

**Since this cake has a soft tunnel of fudge, ordinary doneness test 
cannot be used. Accurate oven temperature and baking time are critical.

High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3 
tablespoons.
Recipe: Grasshopper Cake
Recipe courtesy of Nordicware.

Recipe uses any 
<http://www.kitchenkapers.com/bakeware-nordicware.html>Nordicware 
12-cup Bundt Pan.

You can't prevent Trouble from coming to visit, but you don't have to 
offer it a chair.

Deirdre Dee (zosha)





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