1 1/2 c. soft butter
6 eggs
1 1/2 c. sugar
2 c. flour
2 c. chopped nuts
1 pkg. Pillsbury (2 layer size) Double Dutch Fudge Butter Cream Frosting
Mix
Tube pan

Cream butter in large mixing bowl at high speed. Add eggs, one at a time, beating well after each one. 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 tube pan. Bake at 350 degrees for 60 to 65 minutes. Cool for 2 hours. Remove from pan. Cool completely before serving.

Since cake has a soft fudgy interior, test for doneness after 60 minutes by observing a dry, shiny, brownie-type crust.