1 1/2 c. butter
6 eggs
1 1/2 c. sugar
2 c. flour
3 1/2 c. Pillsbury Chocolate Rich and Easy Frosting Mix (reserve 1/2 c. for glaze)
2 c. pecans or walnuts

(You may substitute any dark chocolate mix for Pillsbury but it must be dry mix.)

Cream butter and sugar until well creamed. Add one egg at a time and beat well until light and fluffy. By hand stir in flour and dry frosting mix until blended. Stir in nuts.

Pour batter into well greased and floured bundt cake pan. Bake 60 to 65 minutes at 350 degrees. Allow to cool one hour before removing from pan.

Glaze with reserved 1/2 cup frosting mix or dust lightly with powdered sugar. This cake tests much better with real butter and it is sinfully rich and fattening.