1 pk Dark fudge cake mix
1 c Chocolate chips; melted
8 oz Frozen whipped topping; thaw
16 oz Milk chocolate frosting
3 tb Pistachios; chopped, roasted
Preheat oven to 350°F. Grease and flour two 9" round cake pans.
Prepare, bake, and cool cake following package directions.
Chocolate Hearts Garnish:
Spread melted chocolate to 1/8" thickness on waxed paper lined
cookie sheet. Cut shapes with heart cookie cutter when chocolate
begins to set. Refrigerate until firm. Push out heart shapes. Set
aside.
Split each cake layer in half horizontally. Spread 1/3rd whipped
topping on 1st layer. Place 2nd layer on filling. Repeat with
remaining layers. Spread milk chocolate frosting on sides and top
of cake.
Sprinkle pistachios around edges. Position chocolate hearts by
pushing points down into cake. refrigerate until ready to serve.
Recipe FROM: Fall Baking Favorites from Duncan Hines
