Tunnel of Fudge Cake II (no glaze)

Preheat oven to 350 degrees F. In large bowl, combine butter and granulated sugar and beat until mixture is light and fluffy. Add eggs, one at a time, beating throughly after each addition until eggs combine with batter. Gradually add powdered sugar, mixing well. By hand, stir in flour, cocoa, and pecans until well blended.

Spray a 12 cup Bundt pan with nonstick baking spray with flour. Spoon batter into prepared pan. Bake at 350 degrees F for 58-62 minutes, until crisp looks dry and shiny (traditional doneness tests won't work because of the soft fudge center). Cool cake in pan on rack for 1 hour, then invert onto serving plate. Cool completely.

Notes: Make sure to use exact ingredients in this recipe so it will set up properly.

The powdered sugar and cocoa in the recipe essentially replace the frosting mix.