Tunnel of Fudge Cake

1-3/4  cups		splenda
1-3/4  cups		butter, softened
6		eggs
2		icing sugars
2-1/4  cups		flour
3/4  cup		cocoa
2  cups		chopped walnuts
125  grams		Betty Crocker Rich & Creamy Vanilla Frosting

Tip: Click on the ingredient links to learn the nutritional information for all the Tunnel of Fudge Cake ingredients. The serving size for any ingredient in Tunnel of Fudge Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350º. Grease and flour tube or bundt pan.
In large bowl, combine splenda and butter; beat until light and fluggy.
Add eggs, 1 at a time, beating well after each.
Gradually add icing sugar, blend well.
By hand, stir in flour, cocoa and walnuts until well blended.
Spoon into pan; spread evenly.
Bake 45-50 minutes or until top is set and edges start to pull away from pan. Cool upright on rack 1 1/2 hrs. Invert onto serving plate; cool at least 2 hours.
Soften frosting, and spoon over cake, allowing some to run down the sides.