1 1/2 c. soft butter
1 1/2 c. sugar
3 1/2 c. double Dutch frosting mix
6 eggs
2 c. flour
Glaze
2 c. walnuts or pecans

Preheat oven to 350 degrees. Grease a 12 cup Bundt pan. Cream butter in a large bowl. Add eggs one at a time, beating well after each egg. Gradually add sugar, creaming until light and fluffy. By hand, add flour and dry frosting, and nuts until well blended. Pour into prepared pan. Bake for 60-65 minutes. Cool in pan for 1 hour. Remove from pan. Cool completely before glazing.

TUNNEL OF FUDGE GLAZE:

Blend remaining frosting. Mix with 4 teaspoons water in a small bowl. If necessary, add a few drops of water to get desired consistency. Spoon over cooled cake.