Ingredients Jump to Instructions ↓

  1. 3/4 c Sugar

  2. 3/4 c Margarine or butter, soft

  3. 6 Eggs

  4. 2 c Powdered sugar

  5. 1/4 c Flour

  6. 2 c Walnuts, chopped

  7. 3/4 c Unsweetened cocoa GLAZE:

  8. 3/4 c Powdered sugar

  9. 1/4 c Unsweetened cocoa

  10. 1/2 tb Milk (or more as needed)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350F.

  2. Grease and flour bundt or 10 inch angel food cake pan.

  3. In a large bowl, cream sugar and margarine (butter) until light and fluffy. Add eggs, one at a time, beating well after each addition.

  4. Gradually add 2 cups powdered sugar; blend well. Lightly spoon flour into a 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.

  5. Bake at 350F for 58-62 minutes. Since this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are essential.

  6. Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely.

  7. In a small bowl, blend 3/4 c powdered sugar, 1/4 cup cocoa, and enough milk to make a drizzling glaze. Spoon over cake, allowing some to run the sides. Store lightly covered. Calories per 1/16 of recipe: 560 Source: Pillsbury Bake Off - Ella Helfrich, 1966 Pillsbury Bake Off Cookbook Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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