Prep Time 35m
Cook Time 47m
Ready Time 270m
Yield 16 servings

  • 1 3/4 cups sugar
  • 1 3/4 cups butter or margarine, softened
  • 6 large eggs
  • 2 cups powdered sugar
  • 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups chopped walnuts*
  • 3/4 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 to 6 teaspoons milk
Preparation Directions
  • Step 1Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Combine sugar and butter in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. Stir in flour, cocoa and walnuts by hand until well blended. Spread batter in prepared pan.
  • Step 2Bake 50 to 55 minutes or until top is set and edges are beginning to pull away from edge of pan.** Cool upright in pan on wire rack 1 1/2 hours; invert onto serving plate. Cool for at least 2 hours.
  • Step 3Combine all glaze ingredients in small bowl, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
  • Tip* Nuts are essential for the success of this recipe.
  • Tip** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
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