Pistachio Chocolate Chip Cake - cooking recipe

Ingredients

1 yellow cake mix
1 package instant pistachio pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
1 (6 ounce) package miniature semisweet chocolate chips
chocolate sprinkles (ice-cream sprinkles)

Preparation

Preheat oven to 350 degrees F.
Grease and flour a 10-inch tube pan.
Blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
Beat on medium speed, scraping bowl frequently, 3 minutes.
Toss chocolate chips with a little bit of flour (to help suspend them in the batter).
Fold chocolate chips into batter.
Sprinkle top of batter with chocolate jimmies.
Pour batter into prepared pan.
Bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
Cool 15 minutes; inverted on wire rack.
Remove pan; cool completely.