Make a classic Bundt Cake favorite for chocolate lovers.

cake
• 1-3/4 cups butter or margarine, softened
• 1- 3/4 cups granulated sugar
• 6 eggs
• 2 cups confectioners' sugar
• 2 -1/4 cups flour
• 3/4 cup cocoa powder
• 2 cups chopped pecans or walnuts

  glaze

• 3/4 cup confectioner's sugar
• 1/4 cup cocoa
• 1-1/2 to 2 T. milk

Preparation -
Grease and flour a 12 cup Bundt cake pan. In a large mixing bowl, using an electric mixer, beat the butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, and beat well after the addition of each one. Add the confectioners' sugar and cocoa powder gradually, mixing on low speed until blended. Stir the chopped nuts into the batter. Spoon the batter evenly into the prepared Bundt cake pan. Bake in a preheated oven, at 350º for 60 minutes. Remove from the oven. Place the baked cake, upright, in the pan, on a wire rack. Let cool in the cake pan for 1 hour, then carefully invert the cake onto a serving plate and cool completely. Mix the glaze ingredients together until well blended. Spoon the glaze over the cake, allowing some of the glaze to run down the sides of the cake. Store in a covered cake saver.