I had some of my quilting friends over a few days ago. We have been doing this once a month for several years. It has turned out to be a good time to try new recipes and get honest opinions. Oh yeah, we also get some stitching done.
PREHEAT oven to 350ºF. Beat eggs, cake mix, dry pudding mix, sour cream, oil, and water in large bowl with electric mixer on medium speed until well blended. Remove 1 cup of the batter; place in medium bowl. Add syrup and 1/2 cup of the chocolate chips to batter in medium bowl; mix well.
GREASE 12-cup fluted tube pan ; sprinkle with 2 Tbsp. of the pistachios and the remaining chocolate chips. Pour half of the plain pistachio batter into pan. Top with chocolate chip-pistachio batter, spreading to within 1/2-inch of edge of pan. (Do not let chocolate chip-pistachio batter touch the edge of pan). Top with remaining plain pistachio batter. Sprinkle with remaining 2 Tbsp. pistachios.
BAKE 1 hour or until wooden toothpick inserted near centre comes out clean. Cool 10 min.; remove to wire rack. Cool completely. Sprinkle with icing sugar before serving.
Kraft Kitchens Tips Substitute You can also use 2 squares Baker's Semi-Sweet Chocolate, melted, instead of the syrup.
** I used the 2 squares of chocolate. I didn't like the chipits that were sprinkled in the pan first. They just stuck to the pan when I tipped the cake out.
The pan I used is from Nordic Wear. It used to belong to my best friend Julie Ann. When she passed away, her mother gave it to me as she knows I love to bake. It has become one of my favourite cake pans.
for an easy print version of this recipe visit the Kraft website.