6 large eggs 1 ¾ cups unsalted butter, at room temperature 1 ¾ cups granulated sugar 2 cups powdered sugar, plus more for dusting 2 ¼ cups sifted cake flour ¾cup unsweetened Dutch process cocoa powder 2 cups chopped walnuts or pecans
Directions:
Place rack in the middle of the oven and preheat to 400 F. Spritz a 12-cup aluminum Bundt pan with Baker's Joy. Place the unbroken eggs in a bowl of hot tap water.
Cream the butter with the granulated sugar in a mixer until light and fluffy, about 3 minutes. Break in the eggs, 1 at a time, beating well after each addition. Sprinkle in the powdered sugar, still beating. Sift the flour and cocoa onto a piece of wax paper, and then scoop into the batter. Blend well, then fold in the nuts.
Spoon the batter into the prepared Bundt pan and bake for 35 minutes. (No wooden pick inserted into this cake will ever come out clean. There is that underground river of fudge in the middle, forever liquid treasure.)
Cool the cake in the pan on a rack for 10 minutes, and then flip it over onto the rack. Lift off the pan and cool completely. Sprinkle with powdered sugar and serve. Makes 12 to 14 servings.
Note: Do not cut this cake until it is completely cool. It is quite crispy on the outside and very tender and moist on the inside. Cutting it while it is the least bit warm will cause your pieces to crumble. Also, nuts are essential for the success of this cake.
