Tunnel of Fudge Cake

Ingredients:

Cake

• 1 3/4 cups sugar
• 1 3/4 cups margarine or butter, softened
• 6 eggs
• 2 cups powdered sugar
• 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
• 3/4 cup unsweetened cocoa
• 2 cups chopped walnuts*

Glaze

• 3/4 cup powdered sugar
• 1/4 cup unsweetened cocoa
• 4 to 6 teaspoons milk

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 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.
2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
3. 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.

Expert Tips

* Nuts are essential for the success of this recipe. Probably can use chocolate chips also. ** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.