1 1/2 c. butter
6 eggs
1 1/2 c. sugar
2 c. flour
12 pkgs. Creamy Double Dutch Frosting Mix (1/2 oz. pkgs.)
2 c. chopped walnuts

Cream shortening in large mixer bowl at high speed. 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 well greased and floured bundt pan. Bake at 350 degrees for 60 to 65 minutes. Cool 2 hours before removing from pan. Cool completely before serving.