1 1/2 c. butter
6 eggs
2 c. flour
1 1/2 c. sugar
1/2 tsp. baking powder
1 1/2 to 2 c. chopped nuts
3 1/2 c. or 12 1/2 oz. pkg. of Creamy Double Dutch or Fudge Frosting mix

Cream shortening and sugar in mixer at high speed until light and fluffy. Add eggs, one at a time. By hand, stir in dry ingredients and nuts. Pour batter into well greased and floured Bundt pan. Bake at 350 degrees for 50-60 minutes. Cool 2 hours before removing from pan. Since cake has the soft tunnel of fudge, ordinary tests for doneness cannot be used. Look instead for dry, shiny brownie type crust. Do not over bake!