1¾ cups granulated sugar
1¾ cups unsalted butter, softened
6 large eggs
2 cups powdered sugar
2¼ cups Pillsbury BEST All Purpose or Unbleached Flour
¾ cup unsweetened cocoa powder
2 cups toasted chopped nuts (walnuts, pecans or hazelnuts all work nicely)
¾ cup powdered sugar
¼ cup unsweetened cocoa powder
1½ to 2 Tbsp whole or 2% milk
Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan, making sure to get into all of the nooks and crannies of the pan.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter; beat on medium-high speed until light and fluffy, 3 to 5 minutes.
Add the eggs, one at a time, beating well after each addition and pausing to scrape the sides of the bowl with a rubber spatula as needed.
Gradually add the powdered sugar; blend well. Remove the bowl from the mixer.
Sift the flour with the cocoa powder; add this mixture, about 1 cup at a time, to the batter. Stir it by hand, using a wooden spoon, until the dry ingredients are just combined. Add the nuts and stir until well blended.
Spoon the batter into the prepared pan; spread evenly, leveling the top with an offset or rubber spatula.
Bake for 45 to 50 minutes, or until top is set and edges are beginning to pull away from side of pan (a cake tester or toothpick inserted into the center of the cake will still be gooey).
Cool upright in the pan on a wire rack until just slightly warm, about 1½ hours. Invert onto a serving plate; cool for at least 2 hours more (this will allow the filling to set).
Prepare the glaze: Sift powdered sugar and cocoa. Whisk in just enough milk for your desired drizzling consistency. Spoon the glaze over the top of the cake, allowing some to run down the sides. Store in the refrigerator, tightly covered, for up to 3 days. Let come to room temperature before serving