Chocolate Fudge and Nut Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1/4 cup unsweetened cocoa powder
• 1-1/2 cups PLANTERS Deluxe Pistachio Mix, chopped, divided
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
• 2 oz. BAKER'S Bittersweet Chocolate
• 1/4 cup butter, softened
• 1/4 cup milk
• 1 lb. powdered sugar (about 4 cups)

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package.
3. Add dry pudding mix and cocoa powder; mix well.
4. Stir in 3/4 cup nuts.
5. Pour into 2 greased and floured 9-inch round pans.
6. Bake 30 to 32 min.
7. or until toothpick inserted in centers comes out clean.
8. Cool cakes in pans 10 min.
9. Invert onto wire racks; gently remove pans.
10. Cool cakes completely.
11. Melt chocolates as directed on package.
12. Beat butter in large bowl with mixer until creamy.
13. Add melted chocolate and milk; mix well.
14. Gradually add sugar, mixing well after each addition.
15. Stack cake layers on plate, spreading 1/2 cup frosting between layers.
16. Spread top and side of cake with remaining frosting.
17. Sprinkle with remaining nuts.

chocolate cake mix, cocoa, mix, chocolate, s bittersweet chocolate, butter, milk, powdered sugar

Taken from www.kraftrecipes.com/recipes/chocolate-fudge-nut-cake-180536.aspx (may not work)