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Prep Time: 15 Minutes Cook Time: 58 Minutes |
Ready In: 73 Minutes Servings: 1 |
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The ONLY perfect tunnel of fudge cake recipe I can find - it came from a 1950's flour package. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 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.
3. 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.
4. 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.
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