Pillsbury.com features the original Bake-Off contest recipe submitted by Ella Rita Helfrich, which includes 1-3/4 cups sugar, 1-3/4 cups margarine, 6 eggs and 2 cups powdered sugar. The cake also includes 2-1/4 cups all-purpose flour, 3/4 cups unsweetened cocoa and 2 cups chopped walnuts. The chocolate glaze uses three ingredients.
Beat the sugar and softened margarine in a bowl until light and fluffy, and then beat in the eggs one at a time, gradually adding in the powdered sugar. Using a spoon, stir in flour, cocoa and nuts. Spread the batter into a Bundt pan, and bake for 45 to 50 minutes. Cool for 1-1/2 hours before inverting the cake onto a serving plate. Combine 3/4 cup powdered sugar, 1/4 cup unsweetened cocoa and 4 to 6 teaspoons milk, stirring to form a glaze, and drizzle it over the top of cake.
An alternative version requires creaming 1-1/2 cups butter until fluffy and then gradually mixing in 1 cup white sugar and 1/2 cup brown sugar. Beat in 6 eggs one at a time until the mixture is smooth. Hand stir in 2 cups all-purpose flour, 3-1/3 cups dry fudge frosting mix powder and 2 cups chopped pecans. Pour the batter into a greased Bundt pan, and bake for 60 to 65 minutes at 350 degrees Fahrenheit. Cool the cake to a lukewarm temperature before inverting it onto a serving plate and letting it cool completely.