1 1/2 cups Chocolate Chips or mini chocolate chips
13.4 oz.Package of pistachio pudding
2 cupsWhipped toppingor 1 cup of heavy whipping cream
Preheat the oven to 350 degrees. Grease and flour a Bundt pan and set aside.
Add cake mix, instant pudding, eggs, water, vegetable oiland almond extract to mixing bowl. Beaton medium speed for 2 minutes.
Pour batter into the prepared Bundt pan and sprinkle the chocolate chips over the top of the batter. Bake for 50-55 mins. The cake is done with a toothpick placed in the center of the cake comes out clean.
When the cake is done, remove from the oven and allow to cool for 10 minutes. Run a knife along the edge of the cake pan to loosen the cake from the sides and set aside to cool completely.
Sprinkle the cake with powdered sugar or frost with the pistachio frosting.
Combine the pudding mix and milk in a bowl and beat with an electric mixer until it is thick. Fold in the whipped topping.
If you are using heavy cream, combine all ingredients in a large bowl and mix on high speed until stiff peaks form, about 3 minutes.