The chocaholic's dream with a soft fudgey tunnel in the centre – from the 1960s and still so popular!
[cooked-sharing]
Directions
Preheat oven to 180°C. Grease and flour the 10-12 cup Bundt pan. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs 1 at a time, mixing well after each addition.
Gradually add confectioner's sugar, mixing well. Stir in flour, cocoa, and chopped walnuts by hand, until well blended.
Spoon batter into prepared pan and spread evenly.
Bake for 60-64 minutes Since the cake has a soft tunnel of fudge, ordinary doneness test cannot be used - accurate oven temperature and baking time are crucial.
Allow to cool in the pan for 60 minutes on a wire rack. Invert the cake onto a cake plate and cool completely.
In a small bowl, combine confectioner's sugar, cocoa and milk, mixing until smooth. Thin with more milk if needed.
Spoon over top of the cake, allowing to run over the sides. Serve.
Ingredients
Directions
Preheat oven to 180°C. Grease and flour the 10-12 cup Bundt pan. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs 1 at a time, mixing well after each addition.
Gradually add confectioner's sugar, mixing well. Stir in flour, cocoa, and chopped walnuts by hand, until well blended.
Spoon batter into prepared pan and spread evenly.
Bake for 60-64 minutes Since the cake has a soft tunnel of fudge, ordinary doneness test cannot be used - accurate oven temperature and baking time are crucial.
Allow to cool in the pan for 60 minutes on a wire rack. Invert the cake onto a cake plate and cool completely.
In a small bowl, combine confectioner's sugar, cocoa and milk, mixing until smooth. Thin with more milk if needed.
Spoon over top of the cake, allowing to run over the sides. Serve.