Yield: 12 Servings
|2 cups||Pillsbury's Best flour|
|1 pack||Pillsbury Two-Layer size|
|\N \N||Double Dutch|
|\N \N||Fudge Buttercream Frosting|
Cream together the butter with the eggs, one egg at a time. Gradually add the sugar and beat until light and fluffy. Stir in the flour by hand. Add the frosting mix and incorporate into mixture until well-blended. Add walnuts. Pour into well-greased bundt pan and bake at 350#161# for 60-65 minutes.
Recipe By : Gooey Desserts by Elaine Corn From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est File