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Tunnel of Fudge Cake

Tunnel of Fudge Cake 1 3/4 c. sugar 2 1/4 c. flour 1 3/4 c. butter, softened 3/4 c. unsweetened cocoa 6 eggs 2 c. chopped walnuts (NECESSARY) 2 c. powdered sugar Glaze 3/4 c. powdered sugar 4-6 tsp. milk 1/4 c. unsweetened cocoa Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or 10-cup tube pan. (I used a bundt 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 greased and floured pan; spread evenly. (Note: don't skip the nuts. They're essential to make the tunnel.) Bake for 45 to 50 minutes or until top is set and edges are beginning to pull away from side of pan. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plates; cool at least 2 hours. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. BACK

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