Tunnel of Fudge Cake

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.

• Ready In: 1 hr 10 mins
• Serves: 16

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

• Glaze

• 3⁄4 cup powdered sugar
• 1⁄4 cup  cocoa
• 4 -6  teaspoons milk

Directions

1. Grease and flour a 12 cup bundt pan or 10 inch tube pan.
2. In large bowl, beat butter and sugar till fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Gradually add 2 cups powdered sugar, flour and cocoa.
5. Stir in nuts by hand.
6. Spoon batter into pan; spread evenly.
7. Bake at 350 F for 58-62 minutes.
8. Note: you won't be able to test for doneness since the filling is soft, so accurate temperature and timing is key.
9. Cool in pan 1 hour.
10. Invert on serving platter and cool completely.
11. In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.
12. Spoon over cake, drizzling down sides.
13. Store tightly covered.