Cristina's Tunnel Of Fudge Cake

***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.

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