Another fabulous cake that my mother would make for our family. This is a rich chocolate cake with a walnut fudge-filled center to die for....no ordinary bundt cake. Gets rave reviews from everyone, and it is ridiculously simple to make. Note that walnuts are necessary for the success of this recipe.
Prep Time: 20 minutes Yield: One Bundt Cake, 12 generous servings
BUNDT CAKE INGREDIENTS:
1 3/4 cups granulated sugar
1 3/4 cups unsalted butter, softened
6 eggs at room temperature (place chilled eggs in a bowl of very warm water for several minutes)
2 cups powdered sugar
In separate large bowl, fork sift together:
2 1/2 cups all purpose flour
1 teaspoon salt
3/4 cup dark cocoa powder
2 teaspoons espresso powder (optional)
2 cups coursely chopped walnuts (8 ounces)
Heat oven to 350 degrees. Grease and flour Bundt pan. In a large mixing bowl, beat the sugar and butter until fluffy. Add eggs one at a time, beating well after each addition.
Gradually add the powdered sugar, blending well. In small batches, with mixer on low speed, add the flour mixture until blended thoroughly. Stir in chopped walnuts.
Bake at 350 degrees for approximately one hour. Cool on wire rack til pan is slightly warm to the touch, 45 minutes to an hour. Invert on serving plate and cool completely.
While cooling, make simple chocolate glaze:
Combine 3/4 cup sifted powdered sugar, 1/4 cup dark cocoa powder, 1/4 tsp salt, 3 tablespoons melted butter, and 3 tbsp milk or cream.
Once cake has cooled, spoon glaze over top of bundt cake, allowing glaze to flow down sides of cake.
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