1 1/2 c. butter
6 eggs
1 1/2 c. sugar
2 c. flour
1 pkg. double dutch fudge buttercream frosting mix
1 c. chopped walnuts

Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar; continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into greased Bundt pan. Bake at 350 degrees for 60 to 65 minutes. Cool 2 hours; remove from pan. Cool completely before serving.

Note: Nuts and frosting mix are essential to success of this cake. Since cake has a soft fudgy interior, test for doneness after 60 minutes by observing dry, shiny brownie-type crust.