1 3/4 c. granulated sugar
1 3/4 c. butter, softened
6 eggs
2 c. powdered sugar
2 1/4 c. flour
3/4 c. unsweetened cocoa
2 c. chopped walnuts

Preheat oven to 350°F. Grease and flour a 12 cup Bundt pan or a 10 inch tube pan. In a large bowl, combine granulated sugar and butter; beat 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 flour, cocoa and walnuts until well blended. Spoon batter into pan; spread evenly.

Bake 58 to 62 minutes. Since the cake has a soft filling, an ordinary doneness test cannot be used. Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely. In a small bowl, combine 3/4 cup powdered sugar, 1/4 cup unsweetened cocoa and enough milk to reach desired drizzling consistency, usually 4 to 6 teaspoons. Spoon over top of cake, allowing some to run down the sides. Store tightly covered.

Makes 16 servings.