How To make Cristina's Tunnel Of Fudge Cake

***CAKE*** 1 3/4 cups sugar
1 3/4 cups butter - softened
6 eggs
2 cups powdered sugar
2 1/4 cups all-purpose flour
2 cups walnuts - chopped
3/4 cup unsweetened cocoa
***GLAZE*** 3/4 cup powdered sugar
1/4 cup unsweetened cocoa
2 tablespoons Milk
***RASPBERRY SAUCE*** 1 pint raspberries
2 tablespoons Sugar
1 teaspoon lemon juice
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.
Converted by MC_Buster.