Tunnel of Fudge Cake IV recipe

1 servings

1 3/4 cups margarine, softened

1 3/4 cups white sugar

6 eggs

2 cups confectioners' sugar

2 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups chopped walnuts

3/4 cup confectioners' sugar

1/4 cup unsweetened cocoa powder

2 tablespoons milk

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 10 inch Bundt pan.

In a large bowl, cream together the butter and white sugar until light and fluffy.

Beat in the eggs one at a time.

Gradually blend in 2 cups confectioners' sugar.

Beat in the flour and 3/4 cup cocoa powder.

Stir in the chopped walnuts.

Pour batter into prepared pan.

Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.

For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa.

Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved.

Spoon over cake.