Tunnel of Fudge Cake

The original version of this wildly popular cake called for dry frosting mix that is no longer available. Updated and revised, this version still has the soft "tunnel of fudge" that made Bundt pans the rage in the 70s.
16 servings

CAKE
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BESTŪ All Purpose or
Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*

GLAZE
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
1 1/2 to 2 tablespoons milk

Heat oven to 350 F. Grease and flour 12-cup Bundt or
10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs, 1 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 cake ingredients until well blended. Spoon batter into greased and flour pan; spread evenly. Bake at 350 F. for 58 to 62 minutes.** Cool upright in pan on wire rack 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 some to run down sides. Store tightly covered.

TIPS: * Nuts are essential for the success of this
recipe.

** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are essential.

HIGH ALTITUDE - Above 300 feet:
Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.