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
*Duncan Hines Dark Dutch Fudge Cake Mix, please. **Duncan Hines Milk Chocolate Frosting, please. 1.Preheat oven to 350 F. grease and flour two 9-inch round
cake pans. 2.Prepare, bake and cool cake following package directions.
3.FOR CHOCOLATE HEARTS GARNISH: Spread melted chocolate to
1/8 inch thickness on waxed paper lined cookie sheet. Cut
shapes with heart cookie cutter when chocolate begins to set. Refirgerate until firm. Push out heart shapes. set aside. 4.Split each cake layer in half horizontally. Spread one
third whipped topping on first layer. Place second layer on filling. Repeat with remaining layers. Spread milk choclate 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. From Fall Baking Favorites from Duncan Hines, Crisco and Jif. —–