Chocolate Layered Pistachio Bundt Cake

Ingredients:

½ cup finely chopped pistachios

1 (15.25 or 16.25 oz) package of white cake mix

4 Tbl pistachio instant pudding mix

3 large eggs

1 cup water

2/3 cup vegetable oil

1 tsp pure vanilla extract

½ cup chocolate syrup

1/3 cup semi-sweet chocolate chips

Directions:

Place rack in center of oven to 350°. Grease and flour a 12 cup Bundt pan. Scatter the pistachios in the bottom of the pan and set aside.

In a large mixing bowl, stir together the cake mix and pudding mix. Add the eggs, water, oil and vanilla. Beat with electric mixer on low speed until blended, about 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth and fluffy, about 1 minute.

Place the chocolate chips in a small microwave-safe bowl and microwave on high power until nearly melted, 20 -30 seconds. Stir until chocolate is completely melted.

Place about one-third of the batter (1 ½ cups) in a small bowl and fold in the chocolate syrup, then fold in melted chocolate chips into the batter. Pour this chocolate batter into the pan over the pistachios. Gently stir the pistachio batter on top, making sure the chocolate batter is covered.

Place the pan in the oven and bake until the cake springs back when gently pressed in the middle and the sides just pull away from pan 40-45 minutes.

Let cake cool in the pan on a wire rack for 20 minutes. Run a long knife around the edges of the cake, shake the pan gently, then invert the cake onto the wire rack or cake plate. Let cake cool a few more minutes before slicing. Store covered for up to 5 days.