Beat 1 1/2 cups soft butter at high speed until fluffy. Beat in 6 eggs, one at a time. Gradually beat in 1 1/2 cups sugar; beat until fluffy. By hand, stir in 2 cups all-purpose flour, dry Double Dutch (by Pillsbury) frosting mix and 2 cups chopped walnuts until blended. (May use 2 boxes of Jiffy Frosting.)

Bake in a greased Bundt or 10-inch tube pan at 350 degrees for 55-60 minutes. Do not overbake. This frosting mix (Double Dutch) and nuts are essential for success. Cake has a soft fudgy interior.