6 eggs
1 1/2 cups sugar
2 cups Pillsbury’s Best Flour
1 package Pillsbury Two Layer Size Double Dutch Fudge Buttercream Frosting Mix (*see note above)
3 cups chopped Diamond Walnuts
Preheat oven to 350 degrees. Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a 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 until well blended. Pour batter into greased Bundt pan or 10-inch tube pan. Bake at 350 degrees for 60 to 65 minutes. Cool 2 hours; remove from pan. Cool completely before serving.