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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This recipe, arguably the recipe most closely identified with the Bake-Off® Contest, mysteriously develops a tunnel of fudge filling as it bakes. Don't scrimp on the nuts, or it won't work! Ella Rita Helfrich TX Bake-Off® Contest 17, 1966 Ingredients:
cake |
1 3/4 cups sugar |
1 3/4 cups margarine or butter, softened |
6 eggs |
2 cups powdered sugar |
2 1/4 cups pillsbury best® all purpose or unbleached flour |
3/4 cup unsweetened cocoa |
2 cups chopped walnuts |
glaze |
3/4 cup powdered sugar |
1/4 cup unsweetened cocoa |
4 to 6 teaspoons milk |
Directions:
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.greased and floured pan; spread evenly.
2. In 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.
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