Instructions: Preheat oven to 350 degrees. Grease a 12-cup Bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended.

By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended.

Spoon batter into prepared pan and spread evenly. Bake 58 to 62 minutes.

Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered.

** Nuts are essential for the success of this recipe.

NOTES: In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original.

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