Ingredients
- 9 round
- 8 whipped topping (frozen)
- 1/8 thickness on waxed paper lined cookie shee (cut)
- 450 ml milk chocolate frosting
- 160 gr chocolate chips
- 26 gr pistachios
- 1 package dark fudge cake mix
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. ----
