1 3/4 c. butter, softened
1 3/4 c. granulated sugar
6 eggs
2 c. powdered sugar
2 1/4 c. flour
3/4 c. cocoa powder
2 c. chopped nuts
Glaze

Beat butter and sugar in large bowl until light and fluffy. Add eggs one at a time, beating well after each. Gradually add powdered sugar, beating well. By hand, stir in flour, cocoa and nuts until well blended.

Spoon batter into greased and floured 12 cup bundt pan or 10 inch angel food tube pan. Bake at 350 degrees for 58-62 minutes. Cool upright in pan on cooling rack 1 hour. Invert onto serving plate. Cool completely.

Spoon glaze over top of cake allowing some to run down sides. Makes 16 servings. (Note: Nuts are essential for success of recipe.) (Because the cake has soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperatures and baking time are critical!)

GLAZE:

Combine: 1/4 c. cocoa powder 1 1/2-2 tbsp. milk

In a small bowl until well blended. Store tightly covered.