TUNNEL OF FUDGE CAKE
1 1/2 cups Soft butter
6 Eggs
1 1/2 cup Sugar
2 cups Flour (regular or instant blending)
1 pkg. Double Dutch fudge butter cream frosting mix
2 cups Chopped walnuts
Cream butter in large mixing bowl at high speed of mixer. Add eggs, one at time, beating well after each. Gradually add sugar. Continue creaming at high speed until light and fluffy.
By hand, stir in flour, frosting mix, and walnuts; blend.
Pour batter into greased bundt pan.
Bake at 350 degrees for 60 to 65 minutes.
Cool two hours.
Remove from pan.
Cool completely before serving.
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