1- Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, with shortening lightly flour.
2- Beat cake mix, water, 1/2 cup walnuts, the butter, honey and eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pans.
3- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaves 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen loaves remove from pans. Cool completely, about 1 hour.
4- Spread Easy Vanilla Glaze over tops of loaves, allowing some to drizzle down sides. Sprinkle with additional walnuts. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Do not use 8-inch pans. Decrease butter to 3 tablespoons increase water to 1 1/4 cups. Add 1/4 cup all-purpose flour. Bake 9-inch pans 50 to 60 minutes.
1 Serving: Calories 285 (Calories from Fat 110) Fat 12g (Saturated 5g) Cholesterol 50mg Sodium 240mg Carbohydrate 42g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 4%.
Betty's Tip: These homey breakfast loaves make a great gift. Wrap cooled and frosted loaves in clear or colored plastic wrap, and tie with a colorful bow. Add a reminder that the cakes are at their best if eaten within 2 or 3 days or frozen until ready to serve.
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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