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

GLAZE:

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

Heat oven to 350 degrees. Grease and flour 12 cup bundt pan or 10 inch tube pan. In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake at 350 degrees for 58 to 62 minutes. Cool upright in pan on wire rack 1 hour. Invert onto serving plate. Cool completely.

Glaze: 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. 16 servings.

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.