Tunnel of Fudge Cake IV Recipe

Ingredients
<br>- 1 ¾ cups margarine, softened
<br>- 1 ¾ cups white sugar
<br>- 6  eggs
<br>- 2 cups confectioners' sugar
<br>- 2 ¼ cups all-purpose flour
<br>- ¾ cup unsweetened cocoa powder
<br>- 2 cups chopped walnuts
<br>- ¾ cup confectioners' sugar
<br>- ¼ cup unsweetened cocoa powder
<br>- 2 tablespoons milk
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
<br>step 2: In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
<br>step 3: Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
<br>step 4: For the glaze:  In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.
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Ingredients
- 1 ¾ cups margarine, softened
- 1 ¾ cups white sugar
- 6 eggs
- 2 cups confectioners' sugar
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups chopped walnuts
- ¾ cup confectioners' sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons milk

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
step 2: In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
step 3: Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
step 4: For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.

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