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Add a photoServings: 12
Ingredients
- 1 1/2 c. butter
- 6 large eggs
- 2 c. flour
- 1 1/2 c. sugar
- 1/2 teaspoon baking pwdr
- 1 1/2 to 2 c. minced nuts
- 3 1/2 c. or possibly 12 1/2 ounce pkg. of Creamy Double Dutch or possibly Fudge Frosting mix
Directions
- Cream shortening and sugar in mixer at high speed till light and fluffy. Add in large eggs, one at a time. By hand, stir in dry ingredients and nuts. Pour batter into well greased and lightly floured Bundt pan. Bake at 350 degrees for 50-60 min. Cool 2 hrs before removing from pan. Since cake has the soft tunnel of fudge, ordinary tests for doneness can't be used. Look instead for dry, shiny brownie type crust. Don't over bake!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 530 | |
| Calories from Fat 312 | 59% |
| Total Fat 35.95g | 45% |
| Saturated Fat 16.75g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 384mg | 16% |
| Potassium 182mg | 5% |
| Total Carbs 46.16g | 12% |
| Dietary Fiber 2.4g | 8% |
| Sugars 26.17g | 17% |
| Protein 8.95g | 14% |
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