CAKE:

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
4-6 tsp. milk

Heat oven to 350 degrees. Grease and flour a 12 cup Bundt cake pan. In a large bowl, combine sugar and butter, beat until fluffy. Add eggs, one at a time, beating after each addition. Gradually add 2 cups of 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 58-62 minutes. Cool upright. In pan on wire rack for 1 hour. Invert onto serving plate. Cool completely.

In small bowl, blend 3/4 cup powdered sugar, 1/4 cup cocoa and enough milk for desired drizzling consistency. Spoon over top of cake, allowing to run down sides. Store tightly covered. 16 servings.

Since this cake has a tunnel of fudge an ordinary doneness test cannot be used. Accurate oven temperature and baking time are essential.