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Print this Recipe    Tunnel of Fudge Cake

1 1/2 cups soft butter
6 eggs
1 1/2 cups sugar
2 cups all purpose flour
1 package Pillsbury Two layer Double Dutch Fudge Buttercream Frosting MIX
(No substitutes)
2 cups chopped walnuts

Cream butter in a large bowl. Add eggs one at a time, beating well
after each. Gradually add sugar; continue creaming until light
and fluffy. By hand, stir in flour, frosting mix and walnuts until
well blended. Pour into greased Bundt pan or 10 inch tube pan.

Bake at 350 degrees F for 60 to 65 minutes. Cool two hours, remove
from pan. Cool completely before serving.

Note -- Frosting Mix and nuts are essential. Since the cake has
a fudgy interior, check doneness by observing a dry, shiny brownie-type
crust on the top.


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11 of 13 people found the following review helpful:
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Been a long time, March 29, 2004 - 12:11 PM
Reviewer: cynthia brennemann from belleville Illinois
While this is an old favorite of ours, we haven't had it in years because we CAN'T FIND DRY FROSTING MIXES ANYMORE! Where on earth do you get it?

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9 of 13 people found the following review helpful:
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Where to find the frosting, January 26, 2005 - 09:52 PM
Reviewer: Anonymous from Lincoln, NE
Jiffy brand still makes the frosting mix. I haven't found the dry frosting for years in California, but upon moving to the Midwest have seen them in my local SuperSaver. I think I'll stock up!

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