Chocolate Pound Cake With Chocolate Pistachio Glaze

• 3 cups all-purpose flour
• 12 cup unsweetened cocoa
• 1 teaspoon baking powder
• 14 teaspoon salt
• 2 14 cups granulated sugar
• 34 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla
• 1 14 cups nonfat milk
• nonstick cooking spray
• 34 cup powdered sugar
• 3 tablespoons unsweetened cocoa
• 2 tablespoons nonfat milk
• 12 teaspoon vanilla
• 2 tablespoons pistachio nuts, chopped

1. Preheat oven to 325.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, 1/2 cup cocoa, baking powder, and salt in a small bowl, stirring with a whisk.
4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
5. Add eggs, 1 at a time, beating well after each addition.
6. Beat in 2 teaspoons vanilla.
7. Add flour mixture and 1 1/4 cups milk alternately to sugar mixture, beginning and ending with flour mixture.
8. Spoon batter into a 12 cup Bundt pan coated with cooking spray.
9. Bake at 325 for 40 minutes or until a wooden pick inserted in cake comes out clean.
10. Cool in pan 10 minutes on a wire rack; remove from pan.
11. Cool completely on wire rack.
12. To prepare glaze, combine powdered sugar and 3 tablespoons milk and 1/2 teaspoon vanilla; stir with a whisk until smooth.
13. Drizzle over cool cake; sprinkle with pistachios.

allpurpose, cocoa, baking powder, salt, sugar, butter, eggs, vanilla, nonfat milk, nonstick cooking spray, powdered sugar, unsweetened cocoa, nonfat milk, vanilla, pistachio nuts

Taken from www.food.com/recipe/chocolate-pound-cake-with-chocolate-pistachio-glaze-378593 (may not work)