Tunnel of Fudge Cake

Originally posted on Facebook March 27, 2009

This cake cooks in a bunt pan and is supposed to cook on the outsides but leave a bit of dough or a "Tunnel of Fudge" through the centre.

Cake
1 3/4 cups margarine
1 3/4 cups white sugar
6 eggs
2 cups icing (confectioners') sugar
2 1/4 cups flour
3/4 cup cocoa powder
2 cups chopped walnuts (I used sliced almonds because that's what I had on hand)

Glaze
3/4 cup icing sugar
1/4 cup cocoa powder
2 tablespoons milk

Preheat oven to 350 degrees. Grease and flour Bunt pan (This is VERY important, grease and flour it thoroughly)
Cream together sugar and margarine. Beat in eggs one at a time. Gradually blend in icing sugar. Beat in flour and cocoa powder. Stir in nuts. Pour into bunt pan. Bake for 45 to 50 minutes. Let cool for at least 1 hour in pan, then put on wire rack and cool completely.

For the glaze: Combine icing sugar and cocoa powder. Slowly add milk until at desired consistency. Drizzle onto cooled cake.

Okay, so this one didn't go too well. I don't think I greased the bunt pan well enough (It's a very old bunt pan, from long before the days of non-stick coating, my mom won it in a bike-a-thon when she was in elementary school) so the cake didn't come out of the pan easily. Basically it fell apart so there was the top, which was cooked and then the "fudgy" layer which oozed all over the place and then the bottom cooked part. My family decided to eat it right away so I didn't have a chance to make the glaze. Anyway, my family thought the cake was really good, I wasn't so thrilled with it.