Tunnel of Fudge Cake

This was the Pillsbury Bake-Off $5,000 winner of 1966. It was entered by Ella Rita Helrich. This cake mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work.

Cake

1 3/4 c. sugar

1 3/4 c. margarine or butter, softened

6 eggs

2 c. powdered sugar

2 1/4 c. flour

3/4 c. unsweetened cocoa

2 c. chopped walnuts

Glaze

3/4 c. powdered sugar

1/4 c. unsweetened cocoa

4-6 t. milk

Heat oven to 350° and grease and flour a bundt pan. Combine sugar and margarine, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add 2 c. powdered sugar, blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake for 45-50 minutes or until top is set and edges are beginning to pull away from sides of pan. COOL UPRIGHT IN PAN ON WIRE RACK FOR 1 1/2 HOURS. Invert onto serving plate; cool at least 2 hours. In a small bowl combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

NOTE:

I used this icing:

1 c. sugar

5 T. butter

1/3 c. milk

1 c. semi sweet chocolate chips

Place the butter, sugar and milk in a pan over medium heat. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove from the heat. Stir in the chocolate chips and continue to stir until the mixture is smooth and the chocolate has melted. Wait until desired thickness is reached and pour over cake.