Preheat the oven to 350 degrees. Grease and flour a 12 cup Bundt pan. I used baking spray instead of greasing and flouring.

In a large bowl, beat the butter and sugar until fluffy.

Add eggs one at a time, beating after each addition. Stir in the vanilla.

Add the powdered sugar a half cup at a time, beating after each addition.

Stir in the flour and cocoa powder, beating until the batter is smooth.

Fold in the walnuts.

Pour the batter into the prepared Bundt Pan. Bake for 45-50 minutes or until the edges start pulling away from the pan. Do not stick a toothpick into the cake as it will not come out clean even when the cake is cooked.

Remove the cake from the oven and set on a wire rack to cool, in the pan, for 1 1/2 hours.

After 1 1/2 hours, run a knife around the edges of the Bundt pan and turn the cake onto a plate. Allow the cake to cool 2 hours.

In a small bowl combine the glaze ingredients and mix until smooth. Drizzle over top of the cooled cake, allowing some to run down the sides of the cake.