"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Funnel of Fudge Cake Recipe

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This recipe for Funnel of Fudge Cake, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Holston
Added: Saturday, October 25, 2008


1 3/4 cup butter, softened
13/4 cup granulated sugar
6 Eggs
2 cup powdered sugar
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp. salt
2 cups Chopped Walnuts, Toasted

Preheat oven to 350 Grease & Flour 3 Qt. bundt pan.
In large bowl, cream butter and sugars until light & fluffy
Add eggs one at a time, beating well. With mixer at low
Speed, gradually beat in dry ingredients. Stir in toasted
Walnuts. Spoon batter into prepared pan. Bake One hour.
Cool in pan on wire rack for one hour. Invert on serving
Plate & cool completely. {makes 16 servings}




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