Ingredients

　　3/4 pound (3 sticks) butter

　　6 eggs

　　1 1/2 cups sugar

　　One 12 1/2-ounce can creamy double Dutch frosting

　　2 cups all-purpose flour

　　2 cups chopped walnuts or pecans

　　Preheat oven to 350 degrees. Cream butter in large bowl on high speed. Add eggs one at a time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy. Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter in well-greased and floured Bundt pan. Bake for 60 to 65 minutes. Cool 2 hours before removing from pan. Cake will have a dry, brownie-type crust and a moist center with a tunnel of fudge running through it.

　　Paula Deen's Kitchen Classics