Makes 16 servings
1¾ cups sugar
1¾ cups margarine or butter, softened
2 cups powdered sugar
2¼ cups all-purpose or unbleached flour
2 cups chopped walnuts (nuts are essential for the success of this recipe)
¾ cup unsweetened cocoa
¾ cup powdered sugar
¼ cup unsweetened cocoa
1½-2 tablespoons milk
Heat oven to 350 degrees. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
In large bowl, beat sugar and margarine until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar and blend well. Lightly spoon flour into measuring cup and level off. By hand, stir in flour and remaining cake ingredients until well blended.
Spoon batter into greased and floured pan; spread evenly. Bake at 350 degrees for 58-62 minutes (accurate oven temperature and baking time are essential for this recipe since the cake has a soft tunnel of fudge and an ordinary doneness test cannot be used).
Cool cake upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely.
In small bowl, blend glaze ingredients, adding just enough milk to get desired drizzling consistency. Spoon over cake, allowing some to run down sides. Store tightly covered.
Nutrition facts per 1/16 recipe: 560 calories, 33 g fat, 58 g carbohydrates, 100 mg cholesterol, 300 mg sodium, 2 g dietary fiber and 7 g protein.
Sources: Ella Helfrich, Houston, 1966 Pillsbury Bake-Off second-place winner and "The Pillsbury Bake-Off Cookbook" (Doubleday, 1990).