1 3/4 c. butter, softened
1 3/4 c. sugar
6 eggs
2 c. powdered sugar
2 1/4 c. all-purpose flour
3/4 c. cocoa
2 c. chopped nuts (nuts are essential for the success of this recipe)
Glaze

Preheat oven to 350 degrees. Grease and flour 12 cup fluted tube pan.

In large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended.

Spoon batter into prepared pan; spread evenly. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness tests cannot be used. Accurate oven temperature and bake time are critical.

Cool upright in pan on cooling rack 1 hour; invert onto serving plate. Cool completely. Spoon glaze over top of cake. Store tightly covered. Makes 16 servings.

GLAZE: In a small bowl, combine 3/4 cup powdered sugar, 1/4 cup cocoa and 1 1/2 to 2 tablespoons milk until well blended.