Serves 12 to 15.

3-1/4 sticks butter, at room temperature

6 eggs

1-1/2 cups sugar

2 cups of regular or unbleached flour

2 (16-oz.) containers of classic or dark chocolate frosting, divided

2 cups chopped nuts (walnuts or pecans)

1. Cream butter, then add eggs, mixing in two at a time.

2. Mix in sugar, then flour. Blend well. Stir 1-1/2 containers of the chocolate frosting into the batter and blend well. Stir in the chopped nuts.

3. Pour into a bundt pan. Bake at 350 degrees for the first 10 minutes, then reduce heat to 340 degrees for the next 55 to 60 minutes.

4. Insert a toothpick to test. When the toothpick comes out clean, remove from the oven and turn upside down onto cake plate. After it has cooled, glaze with the remaining frosting mix.