Tunnel of Fudge Cake IV

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. (5 minutes)

Recipe View In a large bowl, cream together the margarine and granulated sugar until light and fluffy. (7 minutes)

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated. (3 minutes)

Recipe View Gradually blend in 2 cups confectioners' sugar until smooth. (5 minutes)

Recipe View In a separate bowl, whisk together the flour and 0.75 cup cocoa powder. Gradually add to the wet ingredients, mixing until just combined. (10 minutes)

Recipe View Stir in the chopped walnuts until evenly distributed throughout the batter. (2 minutes)

Recipe View Pour the batter into the prepared Bundt pan, spreading evenly. (2 minutes)

Recipe View Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. (60-65 minutes)

Recipe View Let cool in the pan for 1 hour before inverting onto a wire rack to cool completely. (60 minutes)

Recipe View For the glaze: In a small bowl, combine 0.75 cup confectioners' sugar and 0.25 cup cocoa powder. (2 minutes)

Recipe View Stir in milk, a tablespoon at a time, until a smooth, drizzling consistency is achieved. (3 minutes)

Recipe View Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. (2 minutes)