So rich and gooey! This cake is made completely from scratch-no mixes required. The secret to the fudgy tunnel is the addition of the nuts-don’t be stingy with them! It’s from Pillsbury Best of the Bakeoff.
Ingredients: [‘sugar’, ‘butter’, ‘eggs’, ‘powdered sugar’, ‘all-purpose flour’, ‘cocoa’, ‘walnuts’, ‘powdered sugar’, ‘cocoa’, ‘milk’]
Quantity of Ingredients: [“1 3/4 cups sugar”,”1 3/4 cups butter, softened “,”6 eggs”,”2 cups powdered sugar”,”2 1/4 cups all-purpose flour”,”3/4 cup cocoa”,”2 cups walnuts, chopped “,””,”3/4 cup powdered sugar”,”1/4 cup cocoa”,”4 -6 teaspoons milk”]
Number of Servings: 16
Steps: [‘Grease and flour a 12 cup bundt pan or 10 inch tube pan.’, ‘In large bowl, beat butter and sugar till fluffy.’, ‘Add eggs, one at a time, beating well after each addition.’, ‘Gradually add 2 cups powdered sugar, flour and cocoa.’, ‘Stir in nuts by hand.’, ‘Spoon batter into pan; spread evenly.’, ‘Bake at 350 F for 58-62 minutes.’, “Note: you won’t be able to test for doneness since the filling is soft, so accurate temperature and timing is key.”, ‘Cool in pan 1 hour.’, ‘Invert on serving platter and cool completely.’, ‘In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.’, ‘Spoon over cake, drizzling down sides.’, ‘Store tightly covered.’]