Prep Time35m
Cook Time 47m
Ready Time 270m
Yield 16 servings


1/4 cup unsweetened cocoa powder

4 to 6 teaspoons milk


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


Step 1

HEAT 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 2

BAKE 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 3

COMBINE 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.
Nutritional Information Per Serving

Serving Size (1 slice, 1/16 of cake), Calories 540 (Calories from Fat 290), Total Fat 32g (Saturated Fat 15g, Trans Fat 1g), Cholesterol 135mg, Sodium 170mg, Total Carbohydrate 61g (Dietary Fiber 3g, Sugars 43g), Protein 8g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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