1 ¾ cups sugar
3 ½ sticks butter, softened
6 eggs
2 cups powdered sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups pecans (do not omit)
Glaze:
¾ cup powdered sugar
¼ cup unsweetened cocoa
1 ½ to 2 tablespons milk
Preheat oven to 350. Grease and flour 12-cup bundt pan or 10-inch tube pan. In large bowl of electric mixer beat granulated sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, blending well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan, spreading evenly. Bake for 58 to 62 minutes until top is set and edges are beginning to pull away from side of pan. Since this cake has a soft filling, an ordinary doneness test cannot be used. Cool upright in pan on wire rack 1 ½ hours; invert onto serving plate. Cool for at least two hours.
In small bowl, combine all glaze ingredients, adding enough milk for desired consistency. Spoon over top of cake, allowing some glaze to run down sides. Store tightly covered.
This recipe was a second-place winner of the 1966 Pillsbury Bake-Off (winning Ella Rita Helfrich of Texas $5,000!) and called for Double Dutch Fudge Buttercream Frosting Mix, which has been discontinued. After a consumer outcry (of which we are sure Sa was a contributer), Pillsbury’s test kitchens developed this revision, which is pretty darn good.
