1 1/2 c. butter, softened
6 eggs
1 1/2 c. sugar
2 c. Pillsbury's Best all-purpose flour
3 1/3 c. Pillsbury's Rich N Easy Double Dutch or Fudge frosting mix (save remaining mix for glaze)
2 c. walnuts or pecans, chopped

Preheat oven to 350 degrees. Generously grease bottom, sides and tube of a 12-cup bundt pan or 10" tube pan. In large bowl, cream butter. Add eggs, one at a time, beating well after each. Gradually add sugar, creaming until light and fluffy. By hand, stir in flour, dry frosting mix and walnuts until well blended. Pour batter into prepared pan. Bake at 350 degrees for 50 to 65 minutes. Cool 1 hour; remove from pan. Cool completely before glazing and serving. Makes 16 to 20 servings.

GLAZE:

Blend in small bowl until smooth remaining frosting mix and 2 1/4 teaspoon water. If necessary, add a few drops of water to make a glaze consistency. Spoon over cool cake. Store cake under air-tight cover.

TIPS:

Rich N Easy Double Dutch or Fudge frosting mix and walnuts or pecans are essential to the success of this recipe. Since this cake has the soft tunnel of fudge, ordinary doneness tests cannot be used. Test after 60 minutes by observing a shiny brownie-type crust. HIGH ALTITUDE ADJUSTMENT (above 3, 500 feet), bake at 375 degrees for 60 to 65 minutes.