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Tunnel of Fudge Cake

1 3/4 cups sugar
1 3/4 cups butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups all-purpose flour
2 cups walnuts, chopped
3/4 cup unsweetened cocoa

3/4 cup powdered sugar
1/4 cup unsweetened cocoa
2 tablespoons milk

1 pint raspberries
2 tablespoons sugar
1 teaspoon lemon juice

Preheat oven to 350 degrees. Butter and flour a tube pan. In a
large bowl, beat together sugar and butter with a hand mixer until
light and fluffy. Add eggs one at a time, beating well after each
addition. Gradually add powdered sugar. By hand, stir in flour,
walnuts and cocoa. Pour into prepared pan and bake for 1 hour.
Remove from oven and cool in pan for 1 hour. Invert onto serving
plate.

Whisk together powdered sugar, cocoa and milkand drizzle over the
cake.

Place raspberries, sugar and lemon juice in blender and puree until
smooth. Strain to remove seeds. Serve with cake.

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