Submitted by Amy York
1 ¾ cups sugar
3 ½ sticks unsalted butter
6 eggs
2 cups powdered sugar
2 ¼ cups all-purpose flour
¾ cups Dutch-process cocoa powder (alkalized)
2 cups chopped walnuts
Preheat oven to 350°. Beat sugar and butte, add eggs one at a time. Gradually beat in powdered sugar. Stir in the flour, cocoa, and nuts until well-blended. Pour batter into prepared pan (bundt). Bake for 45 – 50 minutes. Cook cake upright for 1 ½ hours, then invert onto a serving plate and let cool for another 2 hours.
Glaze:
¾ cup powdered sugar
¼ cup Dutch-process cocoa powder
6 to 8 tsp milk
Stir together and then drizzle over cake.
Family Recipe Tree 