---------- Recipe via Meal-Master (tm) v8.05
  
       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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