This recipe, arguably the recipe most closely identified with the Bake-Off Contest, mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work!
This recipe is courtesy of Pillsbury.
For every winning dish from the Pillsbury Bake-Off Contest, click here.
Nuts are essential for the success of this recipe.
Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
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 45-50 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.