Cristina's Tunnel Of Fudge Cake

Course : Fudge
Serves: 1
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1 3/4 cups sugar
1 3/4 cups butter - softened
6 large eggs
2 cups powdered sugar
2 1/4 cups all-purpose flour
2 cups walnuts - chopped
3/4 cup unsweetened cocoa
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
2 tablespoons milk
1 pint raspberries
2 tablespoons sugar
1 teaspoon lemon juice

Preparation / Directions:

Cake - Preheat oven to 350 degrees. Butter and flour a tube pan. In a large bowl, beat together sugar and butter with a hand mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add powdered sugar. By hand, stir in flour, walnuts and cocoa. Pour into prepared pan and bake for 1 hour. Remove from oven and cool in pan for 1 hour. Invert onto serving plate. Glaze - Whisk together all ingredients and drizzle over the cake. Raspberry sauce - Place ingredients in blender and puree until smooth. Strain to remove seeds. Serve with cake.


Nutritional Information:

4628 Calories (kcal); 40g Total Fat; (7% calories from fat); 86g Protein; 996g Carbohydrate; 1126mg Cholesterol; 402mg Sodium

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