Ingredients

• 1 3/4 cups sugar
• 1 3/4 cups butter or margarine, softened
• 6 large eggs
• 2 cups powdered sugar
• 2 1/4 cups Pillsbury BEST® All Purpose Flour
• 3/4 cup unsweetened cocoa powder
• 2 cups chopped walnuts*
• 3/4 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 4 to 6 tsps. milk

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Instructions

1. HEAT oven to 350 degrees F. Grease and flour 12-cup Bundt pan or 10-inch tube pan. Combine sugar and margarine in large bowl; 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 and remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly.
2. BAKE 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.** Cool upright in pan on wire rack 1 1/2 hours; invert onto serving plate. Cool for at least 2 hours.
3. COMBINE all glaze ingredients in small bowl, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
4. Tips: * Nuts are essential for the success of this recipe. ** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.