---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Tunnel of Fudge Cake
  Categories: Cheesecakes, Chocolate
       Yield: 16 servings
  
            *cake*
   1 3/4 c  Sugar
   1 3/4 c  Butter or margarine;
            -softened
       6    Eggs
       2 c  Powdered sugar
   2 1/4 c  Flour
       2 c  Walnuts; chopped
     3/4 c  Unsweetened cocoa powder
            *glaze*
     3/4 c  Powdered sugar
     1/4 c  Unsweetened cocoa powder
   1 1/2 tb Milk
  
   Recipe by: Sue Klapper
   Preparation Time: 1:05
   Heat oven to 350 F.  Grease and flour 12 cup fluted tube
   pan or 10 inch tube pan.  In large bowl, beat sugar and
   margarine until light and fluffy.  Add eggs, 1 at a time,
   beating well after each addition.  Gradually add 2 cups
   powdered sugar; blend well.  Lightly spoon flour into a
   measuring cup; level off.  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 58 to 62 minutes.  Cool upright in pan on wire
   rack 1 hour; invert onto serving plate.  Cool completely.
   In small bowl, blend 3/4 cup powdered sugar, 1/4 cup cocoa
   and enough milk for desired drizzling consistency.  Spoon
   over cake, allowing some to run down sides.
   
   TIPS:  Nuts are essential for the success of this recipe.
   Since the cake has a soft tunnel of fudge, an ordinary
   doneness test cannot be used.  Accurate oven temperature
   and baking time are essential.  Calories: 560.  Source:
   Pillsbury Bake Off Cookbook
  
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