Tunnel of Fudge Cake

Ingredients for the cake:
3 1/2 sticks butter or margarine, softened (1 3/4 cups), plus more for greasing pan
2 1/4 cups all-purpose flour, plus more for flouring pan
1 3/4 cups granulated sugar
6 large eggs
2 cups confectioners' (powdered) sugar
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts (8-ounces)

Ingredients for the glaze:
3/4 cup confectioners' (powdered) sugar
1/4 cup cocoa powder
1 1/2 to 2 T milk

Heat the oven to 350 degrees F. Grease a 12-cup Bundt pan or 10-inch angel cake pan. Dust with flour and tap out the excess.

In a large bowl, beat the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, for 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.

Gradually add 2 cups confectioners' sugar, beating until well-blended. By hand, stir in 21/4 cups flour, 3/4 cup cocoa and the nuts; mix until well-blended. Spoon the batter into the prepared pan and spread evenly.

Bake for 58 to 62 minutes. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.)

Let the cake cool upright in the pan on a rack for 1 hour, then invert onto a serving plate and let cool completely.

To make the glaze: In a small bowl, combine 3/4 cup confectioners' sugar, 1/4 cup cocoa and 1 1/2 tablespoons milk. Mix until well blended, adding the remaining 1/2 tablespoon milk to make a spooning consistency.

Spoon the glaze over the top of the cooled cake, allowing some to run down sides.

Store the cake tightly covered.

Makes 12 to 14 servings.