Dessert

Tunnel of Fudge Cake

 

From Linda Cicero’s Cook’s Corner Column

Dessert

Tunnel of Fudge Cake

1 3/4 cups sugar

1 3/4 cups margarine or butter, softened

6 eggs

2 cups confectioners’ sugar

2 1/4 cups unbleached flour

3/4 cup unsweetened cocoa

2 cups chopped walnuts

Glaze:

3/4 cup confectioners’ sugar

1/4 cup unsweetened cocoa

4 to 6 teaspoons milk

Heat oven to 350 degrees. Grease and flour a 12-cup fluted Bundt pan or 10-inch tube pan. In a large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add confectioners’ sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake at 350 degrees for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 11/2 hours. Invert onto serving plate; cool at least 2 hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Makes 16 servings.

Per serving: 531 calories (52 percent from fat), 32 g fat (5.7 g saturated, 11.8 g monounsaturated), 70 mg cholesterol, 7.9 g protein, 58.9 g carbohydrates, 2.9 g fiber, 262 mg sodium.

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