| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Dutch |
Cakes |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Butter |
| 6 |
|
Eggs |
| 1 1/2 |
c |
Sugar |
| 2 |
c |
Pillsbury's Best flour |
| 1 |
pk |
Pillsbury Two-Layer size |
|
|
Double Dutch |
|
|
Fudge Buttercream Frosting |
|
|
Mix |
| 2 |
c |
Walnuts |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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