HEAT oven to 350 degrees F. Grease and flour 12-cup Bundt pan or 10-inch tube pan. Combine sugar and margarine in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly.
BAKE 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan.** Cool upright in pan on wire rack 1 1/2 hours; invert onto serving plate. Cool for at least 2 hours.
COMBINE all glaze ingredients in small bowl, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
Tips: * Nuts are essential for the success of this recipe. ** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
Courtesy of Pillsbury®