Categories: Cakes, Chocolate 
      Yield: 6 servings 
  
  3 1/2    Sticks butter or margarine,     2 1/4 c  Flour 
           -softened (14 oz)                   1 c  Unsweetened cocoa powder 
  1 3/4 c  Sugar                               2 c  Chopped walnuts (8 oz.) ** 
      6    Eggs                            1 1/2 tb (to 2 Tbsp.) milk 
  2 3/4 c  Powdered sugar                  
  
  "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.  Here it is:" 
   
  1.  Preheat oven to 350 degrees.  Grease a 12-cup bundt pan or 10" angel 
  food tube pan.  Dust with flour; tap out excess. 2. In a large bowl, beat 
  together butter and sugar with an electric mixer on medium speed until 
  light and fluffly, 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. 3. 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. 4. 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. 
   
  From:  "365 Great Chocolate Desserts" cookbook Serves: 14 to 16