Preparation:
GLAZE 3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons milk
For cake: Heat oven to 350#161#. Grease and flour a 12-cup bundt or 10" tube
pan.
In a large bowl, combine sugar and butter (or margarine); beat until light and
fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually
add 2 cups powdered sugar; blend well. Lightly spoon flour into measuring
cup; level off. By hand, stir in flour and remaining cake ingredients until
well-blended. Spoon batter into greased and floured pan; spread evenly. Bake
for 58-62 min. (NOTE: Because this cake has a soft filling of fudge, an
ordinary test for doneness cannot be used. Accurate oven temperature and
baking time are essential.)
Cool upright in pan on wire rack for 1 hour; invert onto serving plate. Cool
completely.
For glaze: In a small bowl, blend 3/4 cup powdered sugar, 1/4 cup cocoa, and
enough milk for desired drizzling consistency. Spoon over top of cake,
allowing some to run down sides. Store tightly covered. |
