Tunnel of Fudge Cake

3/4 lbs. butter (3 sticks), room temperature
6 eggs
1 1/2 cups sugar
1 (12 1/2 ounce) can creamy double Dutch frosting
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 the frosting and nuts until well blended. Pour batter in well-greased and floured Bundt pan.

Bake for 60 to 65 minutes. 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.

This recipe is from The Lady & Sons Savannah Country Cookbook by Paula Deen

If you have time and make this let me know how it turns out.