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Correo Electrónico
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Ingredientes
- 1 3/4 c. butter, softened
- 1 3/4 c. granulated sugar
- 6 large eggs
- 2 c. powdered sugar
- 2 1/4 c. all-purpose flour
- 3/4 c. cocoa
- 2 c. minced walnuts
- 3/4 c. powdered sugar
- 1/4 c. cocoa pwdr
- 1 1/2-2 T lowfat milk
Direcciones
- Beat butter and granulated sugar in large bowl till light and fluffy. Add in large eggs, one at a time, beating well after each addition. Gradually add in powdered sugar, blending well. By hand, stir in flour, cocoa and walnuts till well blended.Spoon batter into greased and lightly floured 12 cup Bundt pan or possibly 10 inch angel food tube pan. Bake at 350 degrees for 58-62 min. Cool upright in pan on cooling rack 1 hour. Invert onto serving plate. Cool completely. Spoon glaze over top of cake, allowing some to run down sides. Yields 16 servings.
- Note: Nuts are essential for success of recipe. Because cake has soft tunnel of fudge, ordinary doneness can't be used. Accurate oven temperature and baking time are critical. In altitudes above 3500 feet, increase flour to 2 1/4 cups plus 3 tbsp.
- Put together sugar, cocoa and lowfat milk in small bowl till well blended. Store tightly covered.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 675 | |
| Calories from Fat 314 | 47% |
| Total Fat 35.98g | 45% |
| Saturated Fat 18.47g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 251mg | 10% |
| Potassium 142mg | 4% |
| Total Carbs 83.01g | 22% |
| Dietary Fiber 2.4g | 8% |
| Sugars 59.84g | 40% |
| Protein 8.49g | 14% |
