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Pillsbury Best of the Classics #100

Serves/Makes:16

Ingredients

• 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
• Glaze:
• 3/4 c, powdered sugar
• 1/4 cup (60 ml) unsweetened cocoa
• 1 1/2 to 2 tbsp (30 ml) milk

Preparation

• 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.

Comments

A version of this recipe was a Pillsbury Bake-off classic!