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

Beat butter and granulated sugar in 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 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. Yields 16 servings.

Note: Nuts are essential for success of recipe. Because cake has soft tunnel of fudge, ordinary doneness cannot be used. Accurate oven temperature and baking time are critical. In altitudes above 3500 feet, increase flour to 2 1/4 cups plus 3 tablespoons.

GLAZE:

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

Combine sugar, cocoa and milk in small bowl until well blended. Store tightly covered.