Recipe Swappers

1 3/4 c. granulated sugar
6 eggs
2 c. powdered sugar
2 1/4 c. all-purpose flour
3/4 c. cocoa
2 c. chopped walnuts

Beat butter and granulated sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar, blending well. By hand, stir in flour, cocoa and walnuts until well blended.

Spoon batter into greased and floured Bundt pan or 10 inch angel food tube pan. Bake at 350 degrees for 58-62 minutes. Cool upright in pan 1 hour. Invert onto serving plate (I couldn't bring myself to turn it over as I was afraid the fudgy middle would spill out. It looks fine without inverting it). Cool completely. Spoon glaze over top of cake, allowing some to run down sides. Top with sprinkled powdered sugar. Yields 16 servings.

Tip: It's difficult to tell exactly when this cake is done. The outside should be dark brownish and dry; it should pull away from the side of the pan a bit the way brownies do. When you insert a toothpick it should come out with some "wetness" from the fudgy inside but not from the cake itself.

3/4 c. powdered sugar
1/4 c. cocoa powder
1 1/2-2 tbsp. milk

Combine sugar, cocoa and milk in small bowl until well blended.

This cake is delicious and a fun treat for company. It is also the very definition of decadent - check out all this butter!?! I made this for lunch at a friend's house today so you get to see a picture of this yummy cake. The lunch group raved over its moist fudginess. :)