1 1/2 c. butter
6 eggs
1 1/2 c. sugar
2 c. flour
2 c. chopped nuts (walnuts)
3 1/3 c. or 12 1/2 oz. pkg. creamy double Dutch frosting mix

Cream shortening in large bowl on high speed. Add eggs, one at a time, beating well. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in frosting mix and walnuts until well blended.

Pour batter into well greased and floured tube pan.

Bake at 350°F until cake tests done (60-90 minutes). Cool 2 hours before removing from pan.

(Tips: Before taking out of oven, check with a toothpick or test after 60 minutes by observing a dry, shiny brown-type crust. Cake will have a wet center called "tunnel of fudge".