Chocolate Pistachio Cake

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Laine

subheading: {CHOCOLATE PISTACHIO CAKE}:

vegetable or butter spray for misting pan

flour for dusting pan

½ c chopped pecans or walnuts

1 pkg (16.25 oz) white cake mix

1 pkg pistachio pudding mix (3.4 oz)

½ c sugar

1 c water

½ c vegetable oil

4 large eggs

½ c chocolate syrup

½ c chocolate chips

Preheat the oven to 350 degrees. Mist and dust a 12-cup bundt pan. Sprinkle pecans and chocolate chips evenly in the bottom of the pan and set aside. Mix cake mix, pudding mix, sugar, water, oil, and eggs in a large bowl. Remove one cup of batter to a small bowl. Pour chocolate syrup into the small bowl and stir until well combined. Set aside. Pour remaining batter into prepared pan. Pour chocolate batter over the top, trying to keep the chocolate batter away from the edges of the pan. Swirl chocolate batter with a dinner knife. Bake until golden brown, 55-60 minutes. Cool in pan 20 minutes. Cool 20 minutes more out of pan. Then frost. Preheat the oven to 350 degrees. Mist and dust a 12-cup bundt pan. Sprinkle pecans and chocolate chips evenly in the bottom of the pan and set aside. Mix cake mix, pudding mix, sugar, water, oil, and eggs in a large bowl. Remove one cup of batter to a small bowl. Pour chocolate syrup into the small bowl and stir until well combined. Set aside. Pour remaining batter into prepared pan. Pour chocolate batter over the top, trying to keep the chocolate batter away from the edges of the pan. Swirl chocolate batter with a dinner knife. Bake until golden brown, 55 to 60 minutes. Cool in pan 20 minutes. Cool 20 minutes more out of pan. Then frost.

subheading: {CHOCOLATE MARSHMALLOW FROSTING}:

2 c powdered sugar

½ c cocoa

6 large marshmallows

4 T (½ stick) butter

⅓ c plus 1 T milk

1 tsp vanilla

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