*  Exported from  MasterCook  *
 
                      Cristina’s Tunnel Of Fudge Cake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Home1
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***CAKE***
    1 3/4  cups          sugar
    1 3/4  cups          butter - softened
    6                    eggs
    2      cups          powdered sugar
    2 1/4  cups          all-purpose flour
    2      cups          walnuts - chopped
      3/4  cup           unsweetened cocoa
                         ***GLAZE***
      3/4  cup           powdered sugar
      1/4  cup           unsweetened cocoa
    2      tablespoons   Milk
                         ***RASPBERRY SAUCE***
    1      pint          raspberries
    2      tablespoons   Sugar
    1      teaspoon      lemon juice
 
 Directions: Cake - Preheat oven to 350 degrees.  Butter and flour a tube 
 pan.  In a large bowl, beat together sugar and butter with a hand mixer 
 until light and fluffy.  Add eggs one at a time, beating well after each 
 addition.  Gradually add powdered sugar.  By hand, stir in flour,
 walnuts and cocoa.  Pour into prepared pan and bake for 1 hour.  Remove
 from oven and cool in pan for 1 hour.  Invert onto serving plate.
 
 Glaze - Whisk together all ingredients and drizzle over the cake.
 
 Raspberry sauce - Place ingredients in blender and puree until smooth.  
 Strain to remove seeds.  Serve with cake.
 
 Converted by MC_Buster.
 
 
 
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