Tunnel of Fudge Cake

Submitted by Christy Escobedo

3/4 pound (3 sticks) butter
6 eggs
1 1/2 cups sugar
One 12 1/2-ounce can creamy double Dutch
frosting ( I use dark chocolate with Hersheys syrup)
2 cups all-purpose flour
2 cups chopped walnuts or pecans

Preheat oven to 350 degrees. Cream butter in large bowl on high speed. Add eggs one at a time, beating well. Add sugar gradually, creaming at high speed, until light and fluffy. Gradually add flour. By hand, stir in frosting mix and nuts until well blended. Pour batter into a well-greased and floured Bundt pan ( I always use Crisco and flour instead of spray Pam so I know it will come out cleanly). Bake for 60 to 65 minutes. ( I usually bake 60 minutes, don't check on it or insert a knife, it will be great!) Cool 2 hours before removing from pan. cake will have a dry, brownie-type crust and a moist center with a tunnel of fudge running through it.

Right now, this is Josh's FAV dessert. He asks me to make it all the time. Good thing is a cinch to make and you really can't mess it up! And, from what I hear from Josh and my brothers, the leftovers make for a delighful breakfast!

Christy brought this to a family dinner recently. It is a very simple looking bundt cake but wait til you try it you won't be able to stop after just one slice!!! Soooo delicious, with it's smooth dense consistency, it is a cross between a brownie and pound cake. And I was surprised the recipe was so easy too.