1 1/2 c. butter
1 1/2 c. sugar
1 pkg. double Dutch fudge frosting mix
6 eggs
2 c. flour
2 c. nuts (pecans or walnuts)

Cream shortening at high speed. Add eggs, one at a time, beating well after each addition. Gradually add sugar. Continue creaming at high speed until light and fluffy. Stir in flour, frosting mix and nuts by hand until well blended. Pour batter into well greased and floured bundt pan. Bake at 350 degrees for 60-65 minutes. Cool 2 hours before removing.