1 1/2 c. butter, softened
6 eggs
1 1/2 c. sugar
2 c. flour
Double Fudge frosting mix (dry)
2 c. walnuts, chopped

Beat butter on high speed of mixer until fluffy. Beat in eggs, one at a time. Gradually beat in sugar, beat until fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Bake in greased Bundt pan at 350 degrees for 55 to 60 minutes, until top is dry and shiny. Cool in pan 2 hours. Note: Frosting mix and nuts are essential for success. Cake has a soft interior.