Carousel Cake

Serves: 12 to 16

·        1 package (18 1/4 ounces) white cake mix

·        1 package (4-serving size) instant pistachio pudding mix

·        4 eggs

·        1 cup water

·        1/3 cup vegetable oil

·        1/2 cup miniature chocolate chips

·        1/2 cup shelled pistachio nuts, chopped

 

1. Preheat the oven to 350 degrees F. Coat a 10-inch Bundt pan with nonstick cooking spray, then flour. In a large bowl, beat the cake and pudding mixes, the eggs, water, and oil for about 2 minutes, until thoroughly mixed.

 

2. With a spoon, stir in the chocolate chips and nuts. Pour the batter into the Bundt pan. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean.

 

3. Cool in the pan for 25 to 30 minutes, then invert onto a wire rack to cool completely.

 

Note: For an easy chocolate glaze, melt a container of chocolate frosting in the microwave until it's a pourable consistency. Pour or drizzle over the cooled cake, then allow the glaze to cool and firm up before serving.