This chocolate cake makes its own filling.
INGREDIENTS:
* 1 1/2 cups butter, 3 sticks
* 6 eggs
* 1 1/2 cups granulated sugar
* 1 package 2-layer size Double Dutch Fudge Buttercream Frosting mix
* 2 cups all-purpose flour
* 2 cups chopped pecans
PREPARATION:
Preheat oven to 350°. Cream butter in large bowl on high speed. Add eggs, one at a time, beating well. Add sugar gradually, beating at high speed of electric mixer until light and fluffy. Gradually beat in flour. With a wooden spoon, stir in frosting mix and pecans until well blended. Pour batter in well-greased and floured bundt cake pan. Bake for 60 to 65 minutes. Cool 2 hours before removing from pan. Cake will have a moist center with a tunnel of fudge frosting running through it.
