1 3/4 c. butter, softened
1 3/4 c. granulated sugar
6 eggs
2 c. powdered sugar
2 1/4 c. all purpose flour
3/4 c. cocoa powder
2 c. chopped walnuts
GLAZE:
3/4 c. powdered sugar
1/4 c. cocoa
2-3T milk
Heat oven to 350 degrees. Grease and flour 12 cup fluted tube pan or 10 inch angel food tube pan. In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58 to 62 minutes. Cool upright in pan on cooling rack 1 hour; invert onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.
Panzanella Salad
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*Is anyone else's garden bursting with goodness right now? Or at least
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