1 3/4 c. soft butter
1 3/4 c. white sugar
6 eggs
2 c. powdered sugar
2 1/4 c. flour
3/4 c. cocoa
2 c. chopped nuts

GLAZE:

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

Grease and flour 12 cup fluted tube pan or 10 inch tube pan. In large bowl, beat butter and white sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. Spoon flour into measuring cup; level off. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared 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. In small bowl, combine all Glaze ingredients until well blended. Spoon over cake, allowing some to run down over sides. 16 servings.

Tip:

Nuts are essential for the success of this cake.

Since cake has soft center, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.