Ingredients
- Cake: shopping list
- 1 3/4 cups butter, softened shopping list
- 1 3/4 cups granulated sugar shopping list
- 6 eggs shopping list
- 2 cups powdered sugar shopping list
- 2 1/4 cups unbleached flour shopping list
- 3/4 cup unsweetened cocoa shopping list
- 2 cups chopped nuts shopping list
- glaze shopping list
- 3/4 cup powdered sugar shopping list
- 1/4 cup unsweeted cocoa shopping list
- 1 1/2 to 2 tbsp milk shopping list
How to make it
- Heat oven to 350 degrees F and flour 12-cup fluted tube pan or 10-inch tube pan. In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add powedered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees F for 58 to 62, minutes. Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely.
- In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
- 16 servings
- Tips:
- Nuts are essential for the success of the recipe.
- Since this cake has a soft tunnel of fudge, ordinary doneness tests cannot be done. Accurate oven temperature and bake time are essential.
The Rating
Reviewed by 2 people-
Man a chocolate lovers dream, great post.
taylorsue82
in Wapakoneta loved it
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I made this cake last night and finally was able to have a slice this afternoon. While the flavors were really good, I think I made an error somewhere in making it. My cake didn't really come out like cake. It's more like a dry brownie.
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md_big_c
in Overland Park loved it
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