Tunnel Of Fudge Cake/la Times

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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