Tunnel of Fudge Cake

Directions

Preheat oven to 350℉ (180℃). Grease a 12-cup bundt pan or 10” angel food tube 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 fluffly, 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, ¾ cup cocoa, and nuts; mix until well Spoon batter into prepared pan and spread evenly.

Bake 58 to 62 minutes.

Since this cake has a soft tunnel of fudge, 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 serving plate and let cool completely.

To make glaze, in a small bowl, combine remaining ¾ cup powdered sugar, remaining ¼ cup cocoa, and milk.

Mix until well blended.

Spoon glaze over top of cool cake, allowing some to run down sides.

Store cake tightly covered.