Cake: 1 3/4 c Butter or margarined;

-softened 1 3/4 c Sugar

6 Eggs

2 c Confectioner's sugar

2 1/4 c Flour

3/4 c Cocoa

2 c Chopped walnuts*

Glaze: 3/4 c Confectioner's sugar

1/4 c Cocoa

2 tb Milk

*TIP: Nuts are essential for the sucess of the recipe. Heat oven to 350 F. Grease and flour 12-cup fluted tube pan or 10-inch angel food tube pan. In large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add the confectioner's sugar, blend well. By hands, stir in the 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 cooling rack for 1 hour, invert onto serving plate. Cool completely. In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down the sides. Store tightly covered. 16 servings. ** Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and bake time are critical. HIGH ALTITUDE--Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons. -----