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1 box white cake mix
1 4-serving size pistachio instant pudding
1 cup water
1/3 cup vegetable oil
1 cup semi-sweet chocolate chips
1/2 cup pistachio nuts (or pecans), chopped
1/2 cup canned chocolate frosting
Thoroughly mix all together. Pour into Bundt pan which has been coated with cooking spray (unless non-stick pan). Bake at 350 degrees for 50-60 minutes until tests done. Cool 25 minutes before removing from pan. Cool completely before glazing with chocolate glaze.
Glaze: Heat frosting in microwave until melted, then drizzle over cake.