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Tunnel of Fudge Cake

1 3/4 cups softened butter or margarine
1 3/4 cups granulated sugar
6 eggs
2 cups powdered sugar
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa
2 cups chopped nuts (these are essential to the success of the recipe)

3/4 cup powdered sugar
1/4 cup unsweetened cocoa
1 1/2 to 2 T milk

Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube
pan or 10-inch tube pan. In large bowl, beat margarine and granulated
sugar until light and fluffy. Add eggs one at a time, beating well
after each addition. Gradually add powdered sugar; blend well. By
hand, stir remaining cake ingredients until well blended. Spoon
batter into prepared pan; spread evenly. Bake at 350 degrees for
58 to 62 minutes. Cool uprigfht 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.

Since this cake has a soft tunnel of fudge, ordinary doneness tests
cannot be used. Accurate oven temperature and bake times are
essential.

HIGH ALTITUDE: Increase flour to 2 1/4 cups plus 3 T.

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