Tunnel of Fudge Cake by Kathy N. (and Pillsbury)

This cake calls for something that no longer exists, Pillsbury double dutch fudge butter cream frosting mix.  When I googled the frosting mix to see if I could find it, I found out that this recipe is "infamous".  It was a runner up in the 1966 Pillsbury bake-off.  When Pillsbury discontinued the mix, they modified the recipe, by substituting powdered sugar and coca.  They say that is all the mix was anyway.  I guess people still wanted a mix to use, so RetroRuth at The Mid Century Menu came across a Jiffy mix and tried it with some success.  You can see her efforts here.

I couldn't find the Jiffy mix, so I used the Pillsbury recipe.  It turned out yummy, for those who like nuts.  I baked mine a little too long, so it wasn't as fudgy as it could be.  It was still good.  I put on the glaze that the Pilsbury recipe has because glaze makes everything better.

Tunnel of Fudge Cake by Kathy N.

1 1/2 c softened butter or margarine
6 eggs
1 1/2 c sugar
2 c flour
1 package Pillsbury double dutch fudge butter cream frosting mix (2 Jiffy fudge frosting mixes, or 3/4 c cocoa and 2 c powdered sugar)
2 c chopped walnuts (this will not work without the nuts)

Preheat the oven to 350.  Cream butter and sugar.  Add eggs, one at a time, beating well after each one.  Slowly add sugar, and cream until it is light and fluffy.  Stir in the flour, frosting mix and nuts by hand until well blended.  Pour into a well greased 10" tube or bundt pan.  Bake for 60-65 minutes.  Cool 2 hours before removing from the pan and serving.  Do not overcook, or you will not have the fudgy center.