1- Heat oven to 350°. Grease bottoms only of 2 round pans, 9 x 1 1/2 inches, with shortening.
2- Mix walnuts, cookie crumbs, brown sugar and butter in large bowl. Spread about 3/4 cup walnut mixture in each pan reserve remaining walnut mixture.
3- Make cake mix as directed on package, using water, oil and eggs. Pour slightly less than 1 1/4 cups batter over walnut mixture in each pan spread evenly. Refrigerate remaining batter.
4- Bake about 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans to wire rack, placing cakes walnut side up. Repeat with remaining walnut mixture and batter to make 4 layers. Cool layers completely, about 1 hour.
5- Fill each layer and top of cake, walnut sides up, with about 3/4 cup whipped topping. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 9-inch rounds. Bake about 22 minutes.
1 Serving: Calories 640 (Calories from Fat 360) Fat 40g (Saturated 14g) Cholesterol 95mg Sodium 480mg Carbohydrate 64g (Dietary Fiber 1g) Protein 7g. % Daily Value: Vitamin A 12% Vitamin C 0% Calcium 8% Iron 10%.
Betty's Tip: For a bakery cake finish, garnish the top of this cake with a decadent mound of chocolate curls (see Betty's Baking Secret: Fabulous Finishing Touches) or shavings.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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