Chocolate Pistachio Cake

[Elisabeth Brownstein]

Although now thanks to Bruce's replication of the yummy cake recipe, I can
savor the cake whenever I wish to make it and remember you all fondly when I
do, it will not be the same as being in touch with you all on a regular
basis, which as I have said, was one of the most pleasant aspects of my City
job.  I think all groups I work with from here on out, will not  compare
with you for your commitment, professionalism and energy.  Again, thanks to
all of you for such a good long term experience.  And, Bruce, thank you for
the cake and the fine certificate that got hung to day.  Ruth, those are the
most lush chocalates around.  Keep in touch and I am sure our paths (trails)
will cross in the future.  Buffie
----- Original Message -----
From: Bruce Dwyer <ouibike at worldnet.att.net>
To: BSC <bsc at Bicycle.Alexandria.VA.US>
Sent: Thursday, February 17, 2000 9:42 AM
Subject: Chocolate Pistachio Cake


> Per requests for the cake recipe served at last night's Bike Committee
> meeting.
>
> CHOCOLATE PISTACHIO CAKE
>
> 1 pkg. yellow cake mix
> 1 pkg. instant pistachio pudding mix
> 2/3 c. vegetable oil
> 4 eggs
> 1 c. sour cream
> 6 oz. chocolate chips
> 1 c. chopped nuts
> 5 oz. chocolate syrup
>
> Mix together first five ingredients and beat with electric mixer about 5
> minutes.  Take one cup of the batter out and set it aside.
> Mix chips and nuts with the rest  of the batter and pour into greased
bundt
> pan.  Mix chocolate syrup with the reserved cup of batter and pour of the
> batter in the bundt pan.  Cut through (swirl) with a knife.  Bake at 350
> degrees for about one hour.  Enjoy!
>
>
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