Tunnel of Fudge Cake/la Times

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Title: Tunnel of Fudge Cake/la Times
Categories: Cheesecakes, Chocolate
Yield: 16 servings

1 3/4 c Margarine or butter; soften
1 3/4 c Granulated sugar
6 Eggs
2 c Powdered sugar
2 1/4 c Flour
3/4 c Cocoa powder
2 c Walnuts; chopped
-----cocoa glaze-----
3/4 c Powdered sugar
1/4 c Cocoa powder
1 1/2 tb To 2 tb milk

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
degrees 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.

Source Pillsbury Co., developed from $5,000 first prize at
17th annual Bake-Off contest in 1966, which had used only
five ingredients plus a box of chocolate frosting mix.
Presented by: Rose Dosti, L.A. Times, Culinary SOS

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