Cake
1 ¾ cups sugar
1 ¾ cups butter
2 cups powdered sugar
2 ¾ cups all purpose flour
¾ cup unsweetened cocoa powder
2 cups walnuts
Glaze
¾ cup powdered sugar
¼ cup unsweetened cocoa
6 teaspoons milk
Heat oven to 350 F. Grease and flour 12-cup fluted tube cake pan (bundt pan). In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
https://www.pillsbury.com/recipes/tunnel-of-fudge-cake/8d3b4927-2f71-41a3-9dab-7750f045f252
No comments:
Post a Comment