Mom's Tunnel of Fudge Cake

1 c. soft margarine
6 eggs
 2 c. SR flour
1 1/2 c. sugar
1 pkg. Pillsbury Double Dutch Fudge Buttercream frosting mix*
2 c. chopped pecans

Cream margarine. Add eggs, one at a time, beating well after each on low speed. Gradually add flour & sugar. Stir until well blended. Stir in frosting mix and nuts. Blend well. Pour into sprayed Bundt or angel food cake pan. Bake at 350 degrees for 65-70** minutes. Cool 2 hours. Remove from pan. Cool completely before serving.

*This type frosting mix may not be available anymore (2016). This cake was made back in the 1970's.

**This cake  should have a dry, shiny, brownie type crust.