1 1/2 c. butter
1 1/2 c. sugar
1 pkg. two-layer size Double Dutch Fudge buttercream frosting
6 eggs
2 c. flour
2 c. chopped walnuts

Cream butter in mixing bowl at high speed of mixer. Add eggs, one at a time; add sugar. By hand, stir in flour, frosting mix and walnuts until well blended. Bake in 10-inch Bundt pan at 350 degrees for 60-65 minutes. Cool 2 hours before removing from pan.