Pistachio Ripple Chocolate Cake

Submitted by True Texas

"From an old PTA cookbook."

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Yields: 1 cake

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.