1-3/4 C granulated sugar
1-3/4 C butter, softened
2 C powdered sugar
2-1/4 C all-purpose flour
3/4 C unsweetened cocoa
2 C chopped walnuts
3/4 C powdered sugar
1/4 C unsweetened cocoa
4 to 6 t milk
Heat oven to 350 degrees. Grease 12 C fluted bundt pan; lightly flour. In a large bowl, beat the granulated sugar and butter until light and fluffy. Add eggs 1 at a time, beating well after each addition. On low speed, gradually add in 2 C of powdered sugar until well blended. With spoon, stir in flour, cocoa and nuts until well blended. Spoon batter into the pan and spread evenly.
Bake 45 to 50 minutes or until top is set and edge begins to pull away from the pan. (since the cake has a soft filling, you cannot do the usual toothpick test). Cool upright in pan on cooling rack 1 hour and 30 minutes. Turn cake upside down onto serving platter and cool at least 2 hours.
In a small bowl, mix glaze ingredients, adding enough milk for desired consistency. Spoon over cake, allowing some to run down sides. Store cake tightly covered!
This batter was like velvet after I added the powdered sugar!!
The center was so fudgy and moist!! Will make this one again!!
Quote of the day:
"Life has a bright side and a dark side, for the world of relativity is composed of light and shadows. If you permit your thoughts to dwell on evil, you yourself will become ugly. Look only for the good in everything so you absorb the quality of beauty."
~ Paramahansa Yogananda