Tunnel of Fudge Cake
CAKE:
1 3/4 c. butter or margarine, softened
1 3/4 c. granulated sugar
6 eggs
2 c. powdered sugar
2 ¼ flour
¾ cups unsweetened cocoa
2 cups chopped walnuts (Don’t scrimp on the nuts – that’s what makes it work..)
GLAZE:
3/4 cup powdered sugar
1/4 cup cocoa
2 tablespoons milk
Directions:
Heat oven to 350 degrees. Grease and flour a Bundt cake pan. In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs, one at a time, and beat well after adding each. Slowly add in powdered sugar and blend. Stir in remaining cake ingredients by hand until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 for 1 hour. Do not overcook. (Note: testing with toothpick may be difficult because of the gooey center.)
Cool upright on cooling rack for about 1 hour then invert onto serving plate. Cool completely. In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, letting it run down the cake.