1 3/4 c. butter, softened
1 3/4 c. granulated sugar
6 eggs
2 c. confectioners' sugar
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa
1/2 tsp. salt
2 c. chopped nuts (toasted walnuts)

Preheat oven to 350 degrees. Grease and flour a 3 quart bundt pan.

In large bowl cream butter and granulated sugar until light and fluffy. Add eggs one at a time beating well after each addition with mixer at low speed. Gradually beat in confectioners' sugar, flour, cocoa and salt. Stir in nuts. Bake 1 hour. Invert onto serving plate. Cool completely. Glaze.

GLAZE:

3/4 c. confectioners' sugar
1/4 c. unsweetened cocoa
1 to 2 tbsp. milk

In small bowl combine ingredients until smooth. Spoon over top of cake. 555 calories.