“This is an awesome cake I tried at work. A coworker brought it in one day and I just had to ask fro the recipe. Do not omit nuts, they are needed to achieve the "fudge like" consistency in the middle. You must have your oven at the exact temperature or it will not turn out. Place an oven thermometer inside your oven until it reaches 350 degrees fahrenheit, then place mixture in oven. thanks Wendy.”
READY IN:
1hr
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan.
  3. For the cake: In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
  4. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour, cocoa and walnuts until well blended.
  5. Spoon batter into greased and floured pan; spread evenly.
  6. Bake at 350°F for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.
  7. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
  8. For the Glaze: In small bowl, combine powdered sugar, 1/4 cup cocoa enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
  9. High Altitude (3500-6500 ft).
  10. Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.

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