1 3/4 c. sugar
1 3/4 c. butter, softened
6 eggs
2 c. powdered sugar
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa
2 c. chopped walnuts

Heat oven to 350 degrees. Grease and flour 12-cup Bundt or 10-inch tube pan. In large bowl combine sugar and butter; beat 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 and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake at 350 degrees for 58-62 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, 1/3 cup cocoa and enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Yield 16 servings.

TIPS: Nuts are essential for the success of this recipe.

Since this cake has a soft filling of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are essential.