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In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will have a moist center called the Tunnel of Fudge.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 431 (74%)|
|Amt Per Serving||% DV|
|Total Fat 47.9g||64 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 10g|
|Cholesterol 589.8mg||181 %|
|Sodium 339.2mg||12 %|
|Potassium 303.3mg||8 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 15.4g|
|Protein 22.9g||33 %|
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Calories per serving: 579
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