1 1/2 c. soft butter
6 eggs
1 1/2 c. flour
1 pkg. Pillsbury double cream Dutch chocolate frosting mix
2 c. chopped nuts

Cream butter at high speed, add eggs, one at a time; beat well. Gradually add sugar, beat until lite and fluffy (no need to sift flour), measure by lightly spoon into cup. By hand, stir in flour, dry frosting mix and nuts until well blended. Pour batter into greased and floured pans (or bundt pan). Bake in 350 degree oven, then cool before serving.

NOTE: Nuts and double Dutch chocolate frosting mix are essential to the success of this unusual recipe. Test for doneness after 60 minutes. Observe dry shining top crust.