Super Bowl Sunday Cake 'N' Frosting - cooking recipe

Ingredients

3/4 lb. butter or margarine (Shedd's Country Crock margarine is good)
6 eggs
1 1/2 c. white sugar
2 c. all-purpose flour (I prefer Gold Medal)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 to 1/2 tsp. salt
1 pkg. Betty Crocker (13.7 oz.) box chocolate fudge frosting mix (dry)
1 to 2 c. chopped walnuts
1 pkg. (4 serving size) Jell-O brand vanilla flavor instant pudding and pie filling (or any other flavor)
1/4 c. confectioners sugar
1 c. cold milk
1 (8 oz.) container Birds Eye Cool Whip (nondairy whipped topping, thawed)

Preparation

One combines the pudding mix, sugar and milk in small bowl. Next, beat slowly with rotary beater or at lowest speed of an electric mixer until well blended, about 1 minute.
Then, fold in whipped topping.
Spread on cake at once.
Makes about 4 cups or enough for 2 (9-inch) layers.
Frosted cake should be refrigerated, so this type frosting will stay firm.
For a firmer frosting, one can let this mixture stand 5 minutes before folding in the Cool Whip.