1 1/2 c. butter, softened
6 eggs
1 1/2 c. sugar
1 pkg. Rich and Easy fudge or Double Dutch frosting mix
2 c. Pillsbury's Best all purpose flour
2 c. chopped walnuts or pecans

Heat oven to 350 degrees. Using solid shortening generously grease 12 cup fluted tube pan or 10 inch angel food tube pan. In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar, creaming until light and fluffy. Reserve 1/2 cup frosting mix for glaze. By hand, stir in remaining frosting mix, flour and nuts, stir until well blended. Pour batter into prepared pan. Bake at 350 degrees for 60 to 65 minutes. Cool 1 hour, remove from pan. Cool completely before glazing. In small bowl, blend reserved frosting mix and 2 teaspoons water. Spoon over cooled cake. Store tightly covered.

Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Test after 60 minutes by observing a shiny brownie-like crust.