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. cocoa
2 c. chopped walnuts (nuts are essential to recipe)

GLAZE:

3/4 c. powdered sugar
1/4 tsp. cocoa
4-6 tsp. milk

Heat oven to 350 degrees. Grease and flour 12 cup Bundt pan or 10 inch tube pan. In large mixing bowl combine sugar and butter, beat until 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 ingredients until well blended.

Spoon batter in to greased and floured pan; spread evenly. Bake for 58-62 minutes. Cool upright in pan on wire rack for 1 hour. Invert onto serving plate then cool completely before serving.

In small bowl, blend powdered sugar, cocoa and enough milk for desired consistency. Spoon over top of cake, allowing some to run down side.