1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
2 cups powdered sugar
2 1/4 cups flour
3/4 cup cocoa powder
2 cups chopped walnuts
Beat butter and granulated sugar in large bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add powdered sugar, blending well. By hand, stir in flour, cocoa and walnuts until well blended.
Spoon batter into greased and floured 12-cup bundt pan or 10-inch angel-food tube pan. Bake at 350 degrees 58 to 62 minutes. Cool upright in pan on cooling rack 1 hour. Invert onto serving plate. Cool completely. Spoon Glaze over top of cake, allowing some to run down sides. Makes 16 servings.
Note: Nuts are essential for success of recipe. Since cake has soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. In altitudes above 3,500 feet, increase flour to 2 1/4 cups plus 3 tablespoons.
3/4 cup powdered sugar
1/4 cup cocoa powder
1 1/2 to 2 tablespoons milk