Tunnel of Fudge Cake/La Times

Directions

Beat margarine and granulated sugar in large bowl until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Gradually add powdered sugar, blending well.

By hand, stir in flour, cocoa and walnuts. until well blended.

Spoon batter into well greased and floured 12-cup fluted tube pan, or 10-inch angel food tube pan.

Bake at 350℉ (180℃) 58 to 62 minutes.

Cool in pan on cooling rack 1 hour.

Invert onto serving plate. Cool completely.

Spoon Cocoa Glaze over top of cake, allowing some to run down sides.

COCOA GLAZE: Combine sugar, cocoa and milk in small bowl until well blended.

Store tightly covered.