Tunnel of Fudge Cake

This is a YUMMY dessert from the Pillsbury Complete Cookbook. The only downside of this dessert is the time involved.... It takes a little while to put together and there is a lot of cooling time involved. According to the Pillsbury recipe total time is 4 1/2 hours.

Ingredients - Cake
1 3/4 cups sugar
1 3/4 cups butter
6 eggs
2 cups powdered sugar
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts - Nuts are REQUIRED for this cake to work

Ingredients - Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

Directions:
Heat oven to 350 degrees, grease and flour 12 cup Bundt pan or 10 inch tube pan. In large bowl, combine sugar and butter and beat until fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar and blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan and spread evenly.
Bake cake at 350 degrees for 45 to 50 minutes or until top is set and edges are beginning to pull away from the edge of the pan - NORMAL DONENESS TESTS WILL NOT WORK-Cool upright on wore rack for 1 1/2 hours. Invert cake onto serving plate, remove pan, and cool for at least 2 hours.
In a small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

Serves 16.