- 3½ sticks butter softened
- 1¾ cup sugar
- 6 eggs
- 2 cup powdered sugar
- 2¼ cup flour
- 1 cup unsweetened cocoa powder
- 2 cup walnuts chopped
- 3/4 cup powdered sugar
- 1/4 cup cocoa
- 1 1/2 tablespoon to 2 tablespoon milk
Preheat oven to 350 degrees.
Grease a 12-cup bundt pan. Dust with flour; tap out excess.
In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
Add eggs, one at a time, beating well after each addition.
Gradually add 2 cups powdered sugar, beating until well blended.
By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended.
Spoon batter into prepared pan and spread evenly.
Bake 58 to 62 minutes.
Since this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.
Let cake cool upright in pan on a rack for 1 hour; then invert onto a serving plate and let cool completely.
To make glaze
in a small bowl, combine powdered sugar, cocoa, and milk.
Mix until well blended.
Spoon glaze over top of cool cake, allowing some to run down sides.
I’ve been told that nuts are essential for the success of this recipe but I haven’t tried making it without them.