Cake:
1 3/4 c. sugar
1 3/4 c. softened butter or margarine
6 eggs
2 c. powdered sugar
2 1/4 c. all purpose flour
1 1/2 tsp. baking powder
3/4 c. unsweetened cocoa
2 c. chopped nuts
Glaze:
3/4 c. powdered sugar
1/4 c. unsweetened cocoa
4 to 6 tsp. milk
Heat oven to 350° F. Grease and flour a 12 cup bundt pan or 10-inch tube pan. In a large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add two cups of powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into floured and greased pan and spread evenly. Bake at 350F. for one hour. Allow to cool upright in pan on wire rack for one hour, then invert onto a serving plate, and allow to cool completely.
In a small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.
Spoon over top of cake, allowing some to run down sides.
Store tightly covered.
Makes Sixteen servings.
1 3/4 c. sugar
1 3/4 c. softened butter or margarine
6 eggs
2 c. powdered sugar
2 1/4 c. all purpose flour
1 1/2 tsp. baking powder
3/4 c. unsweetened cocoa
2 c. chopped nuts
Glaze:
3/4 c. powdered sugar
1/4 c. unsweetened cocoa
4 to 6 tsp. milk
Heat oven to 350° F. Grease and flour a 12 cup bundt pan or 10-inch tube pan. In a large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add two cups of powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into floured and greased pan and spread evenly. Bake at 350F. for one hour. Allow to cool upright in pan on wire rack for one hour, then invert onto a serving plate, and allow to cool completely.
In a small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency.
Spoon over top of cake, allowing some to run down sides.
Store tightly covered.
Makes Sixteen servings.