Fudgy Pistachio Bundt Cake

• 1 cup cocoa
• 1 tablespoon instant coffee granules
• 1 1/2 cups boiling water
• 1 1/2 cups butter or margarine, softened
• 2 1/4 cups sugar
• 3/4 cup firmly packed brown sugar
• 5 large eggs
• 1 (8-ounce) container sour cream
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate morsels, divided
• 1/4 cup butter or margarine
• 3 tablespoons heavy whipping cream
• 1/2 cup chopped pistachio nuts, toasted

1. Combine cocoa, coffee, and boiling water in a bowl, stirring until smooth. Set aside to cool.
2. Beat 1 1/2 cups butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
3. Add sour cream and vanilla to cooled cocoa mixture. Combine flour, baking soda, and salt; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Stir in 1 cup chocolate morsels. Pour batter into a heavily greased and floured 10" x 3 1/2" (12-cup) Bundt pan. (Pan will be very full.)
4. Bake at 350u0b0 for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool on wire rack.
5. Meanwhile, combine remaining 1 cup chocolate morsels and 1/4 cup butter in a small saucepan; cook over low heat until melted. Remove from heat; stir in whipping cream. Let glaze stand 45 minutes.
6. Place cooled cake on rack over wax paper. Pour chocolate glaze over cake; spoon any excess glaze on wax paper over cake. Sprinkle with pistachios.

cocoa, coffee granules, boiling water, butter, sugar, brown sugar, eggs, sour cream, vanilla, flour, baking soda, salt, semisweet chocolate, butter, heavy whipping cream, pistachio nuts

Taken from www.myrecipes.com/recipe/fudgy-pistachio-bundt-cake (may not work)