Ingredients
16
16 servings
- •1.75 cups margarine, softened
- •1.75 cups white sugar
- •6 eggs
- •2 cups confectioners' sugar
- •2.25 cups all-purpose flour
- •0.75 cup unsweetened cocoa powder
- •2 cups chopped walnuts
- •0.75 cup confectioners' sugar
- •0.25 cup unsweetened cocoa powder
- •2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
- For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.
Nutritional Facts
Per 16 servings
- Calories: 544
- Carbohydrate: 62g
- Fat: 32g
- Fiber: 3g
- Protein: 8g
- Sugar: 44g
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