Shelly's Recipe

TUNNEL OF FUDGE CAKE

Category: Cakes

Cake:
13/4 cups butter, softened
13/4 cups sugar
6 eggs
2 cups confectioners sugar
21/4 cups flour
3/4 cup cocoa powder
2 cups chopped pecans or walnuts

Glaze:
3/4 cup confectioners sugar
1/4 cup cocoa
1-1/2 to 2 tbsp milk

Grease and flour a 12 cup Bundt cake pan. In a large mixing bow, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat well after the addition of each one. Add the confectioners sugar and cocoa powder gradually, mixing on low speed until blended. Stir the chopped nuts into the batter. Spoon the batter evenly into the prepared Bundt cake pan. Bake at 350 for 60 minutes. Remove from the oven. Place the baked cake, upright, in the pan, on a wire rack. Let cool in the cake pan for 1 hour, then carefully invert the cake onto a serving plate and cool completely.

Mix the glaze ingredients together until well blended. Spoon the glaze over the cake, allowing some of the glaze to run down the sides of the cake. Store in a covered cake saver.