*  Exported from  MasterCook II  *
 
                            Tunnel of Fudge Cake
 
 Recipe By     : Sue Klapper
 Serving Size  : 16   Preparation Time :1:05
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *CAKE*
    1 3/4  cups          sugar
    1 3/4  cups          butter or margarine -- softened
    6                    eggs
    2      cups          powdered sugar
    2 1/4  cups          flour
    2      cups          walnuts -- chopped
      3/4  cup           unsweetened cocoa powder
                         *GLAZE*
      3/4  cup           powdered sugar
      1/4  cup           unsweetened cocoa powder
    1 1/2  tablespoons   milk
 
   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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