Pistachio Ripple Chocolate Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 40 |
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From an old PTA cookbook. Ingredients:
1/2 cup chocolate chips |
1/2 cup pecans, finely chopped |
1 (18 ounce) white cake mix |
1/2 cup oil |
1 (4 ounce) instant pistachio pudding mix |
1 cup water |
5 eggs |
1 (5 1/2 ounce) can chocolate syrup |
confectioners' sugar |
Directions:
1. Grease and flour a Bundt pan. Sprinkle chips and pecans over bottom of pan.
2. Mix cake ingredients except the chocolate sryup and confectioners sugar in usual manner.
3. Reserve 1 cup batter. Pour remaining batter into pan.
4. Add sryup to reserve batter, pour over batter in pan.
5. Bake 1 hour at 350. Cool 30 minutes. Turn out onto plater and sprinkle with powdered sugar.
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