1 1/2 c. soft butter
6 eggs
1 1/2 c. sugar
2 c. flour
1 pkg. Pillsbury Double Dutch Fudge Buttercream Frosting Mix
2 c. chopped walnuts

Cream butter in large bowl at high speed of mixer. Add eggs one at a time, beating well after each. 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 into greased Bundt or 10 inch tube pan. Bake for 60 to 65 minutes. Cool 2 hours, remove from pan. Cool completely before serving.

Nuts and double fudge frosting mix are essential to success of this unusual recipe. Cake has a soft fudgy interior. Test for doneness by observing dry, shiny brownie type crust. Can't be tested for doneness by using tester. Don't overbake. Don't use Betty Crocker frosting mixes if unable to find Pillsbury Hy-Vee Fudge Frosting Mix.