This is an all-time favorite recipe since 1966. This was the first winner in the
Pillsbury Bake Off. The Bundt pan was relatively unfamiliar, and this recipe
most likely helped its rise to fame!
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube cake pan
or 10-inch tube pan.
In large bowl, combine sugar and margarine; 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 greased and floured pan; spread evenly.
Bake at 350 degrees F for 45 to 50 minutes or until top is set and edges
are beginning to pull away from sides of pan.
Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate;
cool at least 2 hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired
drizzling consistency. Spoon over top of cake, allowing some to run down sides.
Store tightly covered.
High Altitude (3500-6500 ft) Increase flour to 2 1/4 cups plus 3 tablespoons.
Bake as directed above.
Recipe and photo credit (used with permission):