Tunnel of Fudge Cake 1 3/4 c Sugar
1 3/4 c Butter
6 Eggs
2 c Powdered sugar
2 1/4 c All-purpose flour
3/4 c Unsweetened cocoa powder
2 c Walnuts, chopped
Glaze:
3/4 c Powdered sugar
1/4 c Unsweetened cocoa powder
4 tb (to 6 tbls) milk
Heat oven to 350 F. Grease and flour the 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 prepared pan;
spread evenly. Bake at 350 F. For 58-62 minutes. Cool upright in pan
on wire rack one hour; invert onto serving plate . Cool completely,
then frost with glaze that follows.
GLAZE: In a small bowl, combine powdered sugar and cocoa. Gradually
add milk until desired drizzling consistency. Spoon over top of cake,
allowing some to run down sides. Store tightly covered. Tunnel of Fudge Cake printer friendly version located here.
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