Somebody Save Me!

I think I eat fairly healthily and all. I buy only lean meats, drink skim milk, use only fat-free dressings, and eat my toast with no butter. So if I die of a coronary, it will be because of this:

The Tunnel of Fudge Cake

2 1/4 cups flour

3/4 cup cocoa powder

1 3/4 cups sugar

1 3/4 cups butter, softened (yes, folks, that's almost a full pound of butter!)

6 eggs

2 cups confectioners' sugar

2 cups chopped walnuts or pecans

Glaze:

3/4 cup confectioners' sugar

3/4 cup cocoa powder

4 to 6 teaspoons of milk or half-and-half

Heat oven to 350 degrees. Prepare a 12-cup Bundt pan using butter and flour; set aside.

Combine flour and cocoa powder and set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups confectioners' sugar and mix until thoroughly incorporated. Stir in flour mixture by hand until well blended. Gently stir in the nuts. Spoon the rather thick batter into the prepared pan.

Bake for 45 to 50 minutes or until the top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack for 1 1/2 hours to allow the fudge to set. Then invert onto serving plate to cool thoroughly.

To make the glaze, combine confectioners' sugar and cocoa powder with 4 tablespoons of milk or half-and-half. Mix thoroughly and add only enough milk to create a smooth, but pourable, glaze. Spoon or brush the glaze over the top of the cake, allowing some to run down sides.

I made a nutless version tonight. The batter is to die for. And the cake's not so bad either. Well, actually the cake's so good, it really doesn't need the glaze on the top. It's a gooey, heavenly treat!

Somebody, keep me from eating this whole cake!