Pistachio Ripple Chocolate Cake

From an old PTA cookbook.

• Ready In: 1 hr 20 mins
• 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 1/2ounce) 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.