My "special occasion" cake

Along with the pumpkin roll I also made a "Tunnel of Fudge" cake for Christmas. This is my go-to cake for birthdays, anniversaries, holidays, etc. It's so delicious, and I get rave reviews every time I make it.

*Please ignore the weird formatting/font issues in this post. Try as I might, I can't seem to fix it.*

Tunnel of Fudge Cake, from Can I Get the Recipe?
Ingredients - Cake:

3 1⁄2 sticks unsalted butter, at room temperature

13⁄4 cups sugar

6 large eggs

2 cups confectioners’ sugar

21⁄4 cups all-purpose flour

3⁄4 cup unsweetened cocoa

2 cups chopped walnuts (note: I omit the nuts)

For the Glaze

3⁄4 cup confectioners’ sugar

1⁄4 cup unsweetened cocoa

4 to 6 teaspoons milk

Directions:

• Center a rack and preheat the oven to 350 degrees F. Prepare the pan.

• Cream the butter on medium speed and gradually add the 13⁄4 cups of regular sugar (NOT the confectioners’), beating until light and fluffy.

• Add the eggs, one at a time, beating well after each addition. Gradually add the confectioners’ sugar, beating to blend well.

• By hand, stir in the flour and cocoa until well blended. Stir in the nuts (if using).
  

• Pour the batter into the prepared pan, spreading it evenly with the spatula.

• Bake for 45 to 50 minutes, or until the top is set and the edges are beginning to pull away from the sides of the pan. Remember, this cake has a gooey center, so your clean toothpick/skewer/ clean knife method will not work!

• Allow the cake to cool in the pan for 1 hour and 30 minutes. Flip directly onto a serving plate and unmold. Allow to cool to room temperature, which will take approximately 2 hours.
  

To Make the Glaze

While you’re waiting for the cake to cool, mix your glaze: Combine the confectioners’ sugar, unsweetened cocoa, and 4 teaspoons of the milk. Stir until the glaze has a smooth texture. Add more teaspoons of milk in order to get it to the right consistency for drizzling.

To Finish the Cake

When the Tunnel of Fudge Cake has reached room temperature, gently spoon the glaze over the top of the cake, allowing some to roll down the sides. Serve.

I serve this cake with homemade whipped cream (heavy whipping cream, vanilla, and powdered sugar whipped until peaks form). You could also try serving it with creme fraiche.