1 3/4 c Sugar
1 3/4 c Butter
6 Eggs
2 c Powdered sugar
2 1/4 c All-purpose flour
3/4 c Unsweetened cocoa powder
2 c Walnuts, chopped
GLAZE
3/4 c Powdered sugar
1/4 c Unsweetened cocoa powder
4 tb (to 6 tbls) milk
Heat oven to 350 F. Grease and flour the pan. In large bowl, combine
sugar and butter; beat until light and fluffy. Add eggs one at a
time, beating well after each addition. Gradually add 2 cups
powdered sugar; blend well. By hand, stir in flour and remaining cake
ingredients until well blended. Spoon batter into prepared pan;
spread evenly. Bake at 350 F. For 58-62 minutes. Cool upright in pan
on wire rack one hour; invert onto serving plate . Cool completely,
then frost with glaze that follows.
GLAZE: In a small bowl, combine powdered sugar and cocoa. Gradually
add milk until desired drizzling consistency. Spoon over top of cake,
allowing some to run down sides. Store tightly covered.
Tips: Nuts are essential for the success of this recipe. Do not
overbake.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
