Tunnel of Fudge Cake

(Aunt Renie via Diana)

1 1/2 cup soft butter
6 eggs
1 1/2 cup sugar
2 cups flour
1 package Pillsbury double dutch fudge butter cream frosting mix
2 cups chopped walnuts


Cream butter in large mixing bowl at high speed. Add eggs one a 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 angel food tube pan. Bake at 350 degrees for 60-65 minutes. Cool 1 hour. Remove from pan cool completely before serving. 

Note: Walnuts, double dutch fudge frosting mix, and butter are key to the success of this unusual recipe observer shiny brownie type crust.