1 cup water
1/2 cup chopped walnuts
1/3 cup butter or margarine, softened
1/4 cup honey
3 eggs
1/2 cup Betty Crocker Rich & Creamy butter cream ready-to-spread frosting
2. Beat cake mix (dry) and remaining ingredients except frosting in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.
3. Bake 8-inch loaves 50-60 minutes, 9-inch loaves 40-45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Place frosting in microwable bowl. Microwave uncovered on Medium (50%) 15 seconds. Spread frosting over tops of loaves, allowing some to drizzle down sides.
Tips: Pound cakes freeze beautifully! Wrap the unfrosted cakes tightly, label them and freeze up to 4 months. To serve, loosen the wrap and thaw at room temperature 2-3 hours.
You'll want to toast and chop extra walnuts for extra garnish.