Cristina's Tunnel of Fudge Cake

Directions

Cake - Preheat oven to 350℉ (180℃).

Butter and flour a tube pan.

In a large bowl, beat together sugar and butter with a hand mixer until light and fluffy.

Add eggs one at a time, beating well after each addition.

Gradually add powdered sugar.

By hand, stir in flour, walnuts and cocoa.

Pour into prepared pan and bake for 1 hour.

Remove from oven and cool in pan for 1 hour.

Invert onto serving plate.

Glaze - Whisk together all ingredients and drizzle over the cake.

Raspberry sauce - Place ingredients in blender and purée until smooth.

Strain to remove seeds.

Serve with cake.