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- Pillsbury Best of the Classics #100
- 1-3/4 cups (425 ml) butter or margarine, softened
- 1-3/4 cups (425 ml) sugar
- 6 eggs
- 2 cups (475 ml) all purpose flour
- 2 c chopped walnuts
- 3/4 cup (175 ml) unsweetened cocoa
- 3/4 c, powdered sugar
- 1/4 cup (60 ml) unsweetened cocoa
- 1 1/2 to 2 tbsp (30 ml) milk
- Heat over to 350 degrees (175 C.).
- Grease and flour 12-cup fluted tube pan or 10" tube or bundt pan.
- In large bowl, beat margarine and sugar until fluffy.
- Add eggs, beating well after each one.
- Gradually add 2 cups (475 ml) powdered sugar and blend well.
- By hand, stir in remaining cake ingredients until well blended.
- Spoon into greased and floured pan spreading evenly.
- Bake for one hour at 350 degrees (175 C.).
- Cool upright for one hour.
- Invert onto serving plate and cool completely.
- Combine all glaze ingredients until well blended.
- Spoon over the top of cake allowing to run down the sides.
- Store tightly covered.
- A version of this recipe was a Pillsbury Bake-off classic!
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