Pistachio Mint Swirl Cake

Pistachio Mint Swirl Cake
1 package (two layer size) marble cake mix
1 package (four serving size instant pistachio pudding)
4 large eggs
1/2 cup buttermilk
1/2 cup oil
1/2 cup water
1 cup mint chocolate chips, divided

Preheat oven to 350◦F. Grease a tube or bundt pan.
In a large bowl, beat together all ingredients except the chips and chocolate swirl mix until smooth. Remove one cup of batter and stir in the chocolate swirl packet and 1/2 cup chips.
Pour half of the plain batter in prepared pan. Spoon chocolate batter over top. Top with remaining batter. Gently swirl a knife through batter a few times. Then sprinkle with remaining chips.
Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Cool before unmolding.

This cake may look fairly basic from the outside, but as you can see from the slice placed on top, it is a nice light green color from the pistachio, with a chocolate swirl in the middle. The mint chips add another depth of flavor that pair well with both the pistachio and the chocolate.