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

GLAZE:

3/4 c. powdered sugar
1/4 c. cocoa powder
1 1/2 to 2 tbsp. milk

Beat butter and granulated sugar in a large bowl until light and fluffy. Add eggs one 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 greased and floured 12 cup bundt pan or 10 inch tube pan. Bake at 350 degrees for 58-62 minutes. Cool upright in pan for 1 hour. Invert onto serving plate. Cool completely. Spoon glaze over top of cake allowing to run down sides.

GLAZE: Combine sugar, cocoa, and milk in small bowl. Use as directed.

NOTE: Nuts are essential for success of recipe. Because of soft center ordinary doneness test cannot be used.