Tunnel Of Fudge Cake Recipe

        
           Cake
  1 3/4 c  butter (or margarine )
           -softened
  1 3/4 c  granulated sugar
      6    eggs
      2 c  powered sugar
  2 1/4 c  all purpose flour
    3/4 c  cocoa
      2 c  walnuts*,Chopped
           Glaze
    3/4 c  powered sugar
    1/4 c  cocoa
  1 1/2 T  milk,(1 1/2 to 2)

Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In
large bowl beat margarine and granulated sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Gradually
add powdered sugar; blend well. By hand, stir in remaining cake
ingredients until well blended.

Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for
58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert
onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended.  Spoon
over top of cake, allowing some to run down sides.  Store tightly
covered. 16 servings.

*Nuts are essential for the success of the recipe.

**Since this cake has a soft tunnel of fudge, ordinary doneness test
cannot be used. Accurate oven temperature and baking time are critical.

High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3
tablespoons.

A grand winner in a national baking contest

Tuscany Rice And Bean Soup
 
      Yield: 6 Servings
 
      8 oz Italian sausage
      3 cn reduced sodium chicken
           -broth,(16-ounce)
      1 cn diced tomatoes,(28-ounce)
    1/2 t  salt
    1/4 t  freshly black pepper,Cracked
    1/2 t  oregano,Dried
      1 c  rice,Uncooked
      1 cn Great Northern beans
           -(15-1/2 ounce)
           undrained

Brown sausage in Dutch oven or large saucepan over medium-high heat,
about 6 minutes. Drain fat. Stir in broth, tomatoes, salt, pepper and
oregano; bring to a boil. Stir in rice and beans. Cover and simmer 15
to 20 minutes, or until rice is cooked.