---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Tunnel of Fudge Cake- Pillsbury 1966 Bake Off
  Categories: Cheesecakes, Chocolate
       Yield: 16 servings
  
            Cake:
   1 3/4 c  Butter or margarined;
            -softened
   1 3/4 c  Sugar
       6    Eggs
       2 c  Confectioner’s sugar
   2 1/4 c  Flour
     3/4 c  Cocoa
       2 c  Chopped walnuts*
            Glaze:
     3/4 c  Confectioner’s sugar
     1/4 c  Cocoa
       2 tb Milk
  
   *TIP: Nuts are essential for the sucess of the recipe.
   Heat oven to 350 F. Grease and flour 12-cup fluted tube pan
   or 10-inch angel food tube pan.
   In large bowl, beat margarine and sugar until light and
   fluffy. Add eggs, one at a time, beating well after each
   addition.
   Gradually add the confectioner’s sugar, blend well.
   By hands, stir in the remaining cake ingredients until well
   blended. Spoon batter into prepared pan, spread evenly.
   Bake at 350 F for 58-62 minutes**. Cool upright in pan on
   cooling rack for 1 hour, invert onto serving plate.
   Cool completely.
   In small bowl, combine glaze ingredients until well
   blended. Spoon over top of cake, allowing some to run down
   the sides. Store tightly covered. 16 servings.
   ** Since this cake has a soft tunnel of fudge, ordinary
   doneness test cannot be used. Accurate oven temperature and
   bake time are critical.
   HIGH ALTITUDE--Above 3500 feet; Increase flour to 2 1/4
   cups plus 3 tablespoons.
  
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