1 1/2 c. soft butter
6 eggs
1 1/2 c. sugar
2 c. flour
1 pkg. Pillsbury Double Dutch Fudge Butter cream frosting mix
2 c. chopped walnuts

Cream butter in large mixer 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 pan or 10 inch angel food tube pan. Bake at 350 degrees for 60-65 minutes. Cool 2 hours; remove from pan. Cool completely before serving.