2 cups all purpose flour
1 1/2 cups soft butter
6 eggs
1 1/2 cups sugar
1 tsp vanilla
2 cups chopped walnuts or any other nuts
1 pkg. Pillsbury two layer size double Dutch fudge butter cream frosting mix

Cream butter in large mixing bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar, continue beating at high speed until light and fluffy.

By hand, stir in flour, frosting mix and nuts until well blended. Add vanilla. Pour batter into greased Bundt pan or 10-inch tube pan.

Bake at 350°F for 60-65 minutes. Cool 2 hours before removing from pan. Cool completely before serving.

Servings: 20

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