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Categories:
sugar butter eggs powdered sugar flour unsweetened cocoa walnuts powdered sugar unsweetened cocoa milk
Viewed: 24 - Published at: 3 years agoIngredients
- 1 34 cups sugar
- 1 34 cups butter, softened
- 6 eggs
- 2 cups powdered sugar, for cake
- 2 14 cups all-purpose flour
- 34 cup unsweetened cocoa, for cake
- 2 cups walnuts, chopped
- 34 cup powdered sugar
- 14 cup unsweetened cocoa, for galze
- 4 -6 teaspoons milk
Method
- Heat oven to 350F.
- Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan.
- 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.
- Gradually add 2 cups powdered sugar; blend well.
- By hand, stir in flour, cocoa and walnuts until well blended.
- Spoon batter into greased and floured pan; spread evenly.
- Bake at 350F for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.
- Cool upright in pan on wire rack 1 1/2 hours.
- Invert onto serving plate; cool at least 2 hours.
- 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.
- High Altitude (3500-6500 ft).
- Increase flour to 2 1/4 cups plus 3 tablespoons.
- Bake as directed above.
