1 1/2 c. butter
6 eggs
1 1/2 c. sugar
2 c. flour
1 (12 1/2 oz.) pkg. Pillsbury Double Dutch Fudge Buttercream Frosting mix
2 c. chopped walnuts

Cream butter in a large mixer bowl on high speed of mixer. Add eggs, 1 at a time, beating well after each addition. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into greased Bundt pan or 10" tube pan. Bake at 350 degrees for 60 to 65 minutes. Since cake has a soft fudge like interior, test for doneness after 60 minutes by observing dry, and shiny brownie-type crust. Cool 2 hours. Remove from pan. Cool completely before serving.