Pistachio Ripple Chocolate Cake

• 12 cup chocolate chips
• 12 cup pecans, finely chopped
• 1 (18 ounce) white cake mix
• 12 cup oil
• 1 (4 ounce) instant pistachio pudding mix
• 1 cup water
• 5 eggs
• 1 (5 1/2 ounce) can chocolate syrup
• confectioners' sugar

1. Grease and flour a Bundt pan.
2. Sprinkle chips and pecans over bottom of pan.
3. Mix cake ingredients except the chocolate sryup and confectioners sugar in usual manner.
4. Reserve 1 cup batter.
5. Pour remaining batter into pan.
6. Add sryup to reserve batter, pour over batter in pan.
7. Bake 1 hour at 350.
8. Cool 30 minutes.
9. Turn out onto plater and sprinkle with powdered sugar.

chocolate chips, pecans, white cake, oil, water, eggs, chocolate syrup, confectioners

Taken from www.food.com/recipe/pistachio-ripple-chocolate-cake-232254 (may not work)