Prep Time: 25 minutes
Cook Time: 60 minutes
Ingredients:
- 1-1/2 cups butter, softened (three sticks)
- 1 cup sugar
- 1/2 cup brown sugar
- 6 eggs
- 2 cups flour
- 3-1/3 cups dry fudge frosting mix powder
- 2 cups chopped pecans
Preparation:
In a large bowl, with mixer, cream butter until fluffy. Gradually add sugar and brown sugar, beating until light and combined. Add eggs, one at a time, beating well after each until mixture is smooth. With a spoon, add flour, dry frosting mix and nuts to batter until combined. Now spray the bundt pan with the baking spray, and pour batter into prepared pan.
Bake at 350 degrees for 60-65 minutes. Test after 60 minutes by looking for a dry, shiny brownie crust. You can't use traditional doneness tests for this cake because of the soft fudge center. Cool the cake in the pan on a rack until lukewarm (this is important!). Then turn onto a serving place and cool completely. You can drizzle it with some frosting or sprinkle it with powdered sugar, but as Dinah Shore said 'this lily needs no gilding!' Store tightly covered. 16 servings
